Issued  September  9,  1912. 

U.  S.  DEPARTMENT   OF  AGRICULTURE, 

BUREAU  OF  ANIMAL  INDUSTRY.— BULLETIN  149. 

A.  D.  MELVIN,  CHIEF  OF  BUREAU. 


:  NORMAL  COMPOSITION  OF  AMERICAN 
CREAMERY  BUTTER, 


BY 


S.  C.  THOMPSON,  R.  H.  SHAW,  AND  R.  P.  NORTON, 

Of  the  Dairy  J)i  vision. 


California 

egional 

tcility 


WASHINGTON: 
GOVERNMENT  PRINTING  OFFICE. 


Issued  September  9, 1912. 

U.  S.  DEPARTMENT  OF  AGRICULTURE, 

BUREAU  OF  ANIMAL  INDUSTRY.— BULLETIN  149. 

A.  D.  MELVIN,  CHIEF  OF  BUREAU. 


THE  NORMAL  COMPOSITION  OF  AMERICAN 
CREAMERY  BUTTER, 


BY 


S.  C.  THOMPSON,  R.  H.  SHAW,  AND  R.  P.  NORTON, 

Of  the  Dairy  Division. 


WASHINGTON: 

GOVERNMENT  PRINTING  OFFICE. 
1912. 


THE  BUREAU  OF  ANIMAL  INDUSTRY. 


Chief:  A.  D.  MELVIN. 

Assistant  Chief:  A.  M.  FARRINGTON. 

Chief  Clerk:  CHARLES  C.  CARROLL. 

Animal  Husbandry  Division:  GEORGE  M.  ROMMEL,  chief. 

Biochemic  Division:  M.  DORSET,  chief. 

Dairy  Division:  B.  H.  RAWL,  chief. 

Field  Inspection  Division:  R.  A.  RAMSAY,  chief. 

Meat  Inspection  Division:  RICE  P.  STEDDOM,  chief. 

Pathological  Division:  JOHN  R.  MOHLER,  chief. 

Quarantine  Division:  RICHARD  W.  HICKMAN,  chief. 

Zoological  Division:  B.  H.  RANSOM,  chief. 

Experiment  Station:  E.  C.  SCHROEDER,  superintendent. 

Editor:  JAMES  M.  PICKENS. 

DAIRY  DIVISION. 

B.  H.  RAWL,  Chief. 

HELMER  RABILD,  in  charge  of  Dairy  Farming  Investigations. 

S.  C.  THOMPSON,  in  charge  of  Dairy  Manufacturing  Investigations. 

L.  A.  ROGERS,  in  charge  of  Research  Laboratories. 

ERNEST  KELLY,  in  charge  of  Market  Milk  Investigations. 

ROBERT  McADAM,  in  charge  of  Renovated  Butter  Inspection. 


LETTER  OF  TRANSMITTAL. 


UNITED  STATES  DEPARTMENT  OF  AGRICULTURE, 

BUREAU  OF  ANIMAL  INDUSTRY, 

Washington,  D.  C.,  March  27, 1912. 

SIR:  I  have  the  honor  to  transmit  herewith,  and  to  recommend  for 
publication  in  the  bulletin  series  of  this  bureau,  a  manuscript  entitled 
"The  Normal  Composition  of  American  Creamery  Butter,"  by  Messrs. 
S.  C.  Thompson,  R.  H.  Shaw,  and  R.  P.  Norton,  of  the  Dairy  Division. 
The  production  of  creamery  butter  has  reached  vast  commercial  pro- 
portions, and  different  standards  are  in  force  in  the  various  States  for 
the  regulation  of  its  quality  and  chemical  composition.  Much  ana- 
lytical work  has  already  been  published  on  the  composition  of  butter, 
but  most  of  it  is  lacking  in  certain  essential  details,  with  the  result 
that  little  definite  information  regarding  the  normal  composition  of 
American  creamery  butter  as  now  manufactured  is  available.  A 
comprehensive  study  of  the  subject  was  undertaken  by  the  Dairy 
Division,  and  this  paper  records  complete  analytical  details  of  some 
700  samples  of  creamery  butter  derived  from  14  States.  This  work 
was  done  under  the  direction  of  Mr.  B.  H.  Rawl,  chief  of  the  Dairy 
Division. 

Respectfully,  A.  D.  MELVIN, 

Chief  of  Bureau. 
Hon.  JAMES  WILSON, 

Secretary  of  Agriculture. 

3 


CONTENTS. 


Page. 

Introduction 7 

Previous  investigations 7 

The  experimental  work 8 

Area  covered — 8 

Method  of  sampling 9 

Method  of  analysis 9 

Results  of  the  analyses 10 

General  averages 10 

Averages  by  States 13 

Details  of  some  extreme  samples 18 

Navy  butter 20 

Appendix ! 22 

Table  I.  Detailed  analyses  of  the  samples  of  American  creamery  butter. 22 

Table  II.  Detailed  analyses  of  the  samples  of  Navy  butter 31 

5 


ILLUSTRATIONS. 

Page 
FIG.  1.  Diagram  showing  the  fat  content  of  the  samples  from  Iowa,  Wisconsin, 

and  Minnesota,  and  of  all  the  samples  in  the  investigation 17 

2.  Diagram  showing  the  moisture  content  of  the  samples  from  Iowa,  Wis- 

consin, and  Minnesota,  and  of  all  the  samples  in  the  investigation 17 

3.  Diagram  showing  the  salt  content  of  the  samples  from  Iowa,  Wisconsin, 

and  Minnesota,  and  of  all  the  samples  in  the  investigation 18 

4.  Diagram  showing  the  percentage  of  curd  in  the  samples  from  Iowa,  Wis- 

consin, and  Minnesota,  and  in  all  the  samples  in  the  investigation 19 

6 


THE  NORMAL  COMPOSITION  OF  AMERICAN 
CREAMERY  BUTTER. 


INTRODUCTION. 

During  recent  years  the  composition  of  butter,  from  a  quantitative 
point  of  view,  has  been  a  subject  of  considerable  interest.  Reports 
of  thousands  of  analyses  for  water  and  other  constituents  have 
appeared  in  various  publications  from  time  to  time,  but  data  showing 
the  composition  of  normal  American  creamery  butter  and  the  con- 
ditions under  which  such  butter  is  made  are  not  plentiful.  Hence 
it  has  been  deemed  advisable  to  make  a  comprehensive  study  of  the 
subject. 

The  purpose  of  tliis  bulletin  is  to  present  in  a  variety  of  ways  the 
results  of  the  chemical  analyses  of  American  creamery  butter  col- 
lected, during  a  period  of  one  year,  from  a  large  number  of  repre- 
sentative creameries  throughout  the  principal  dairy  districts  of  the 
United  States,  and  to  include  a  record  of  the  conditions  under  which 
the  butter  was  made. 

The  authors  acknowledge  the  assistance  and  cooperation  of  the 
dairy  and  food  departments  of  the  various  States  mentioned  in  this 
bulletin,  all  of  which  rendered  valuable  aid  in  securing  samples  of 
butter. 

PREVIOUS  INVESTIGATIONS. 

There  is  no  lack  of  published  data  on  the  composition  of  American 
creamery  butter,  but  such  data  represent,  very  largely,  analyses  made 
on  miscellaneous  samples,  the  sources  of  which  are  more  or  less 
obscure  and  the  churning  conditions  unknown.  Nothing  would  be 
gained  by  reviewing  the  mass  of  analyses,  the  great  majority  of  which 
concern  the  moisture  content  alone,  or  were  made  in  connection  with 
investigations  on  other  subjects.  A  brief  review  of  some  of  the 
principal  investigations  follow: 

The  most  recent  and  perhaps  the  most  extended  work  on  the  com- 
position of  American  creamery  butter  was  made  by  Lee  and  Barn- 
hart,  of  the  Illinois  Experiment  Station,  in  1909,  and  published  as 

7 


8  COMPOSITION   OF  AMERICAN   CREAMERY  BUTTER. 

Bulletin  139  of  that  station.  They  analyzed  butter  made  in  several 
States  and  purchased  on  the  open  market  at  Chicago,  Elgin,  and 
Aurora.  Their  work  extended  over  a  year.  The  main  points  in  their 
summary  are  here  quoted: 

Average  composition  of  574  samples  of  market  butter  collected  for  a  period  of  one 
year,  beginning  March,  1907,  was:  Water,  13.54;  fat,  83.20;  salt,  2.25;  and  casein  and 
ash,  0.90  per  cent. 

There  was  no  difference  in  the  composition  of  butter  caused  by  the  season  of  the 
year,  the  State  where  it  was  made,  of  the  dealer  by  whom  it  was  handled. 

Average  composition  of  60  samples  of  "convention  butter"  was:  Water,  12.54;  fat, 
84.65;  salt,  1.77;  and  casein  and  ash,  1.02  per  cent. 

The  Dairy  Division  published  in  1902,  as  circular  39  of  the  Bureau 
of  Animal  Industry,  United  States  Department  of  Agriculture,  the 
average  water  content  of  802  samples  of  creamery  butter,  from  400 
different  creameries  located  in  18  States.  The  average  water  content 
was  11.78  per  cent. 

C.  W.  Fryhofer,  of  the  Dairy  Division,  analyzed  butter  purchased 
on  the  New  York  market  during  1907.  This  work  has  hitherto  been 
unpublished,  and  the  results  are  as  indicated  in  the  following  table: 

Analysis  of  butter  purchased  on  the  New  York  market  in  1907. 


Contents. 

Samples 
tested. 

Average 
per  cent. 

Butterfat  .                                                             ... 

170 

82  35 

Water  .  

828 

13.72 

Salt  

142 

2.15 

Curd                          .             .     .         .           

169 

.88 

The  Massachusetts  Experiment  Station  Report  for  1892  gives  the 
folio  whig  average  analysis  of  25  samples  of  butter:  Fat,  83.95;  salt, 
4.74;  curd,  0.66  per  cent  (water  not  given). 

Iowa  Experiment  Station  Bulletin  80  gives  the  following  average 
analysis  of  224  samples  of  butter  (State  educational  contest):  Fat, 
83.91;  water,  12.87;  salt  and  ash,  1.98;  curd,  1.23  per  cent. 

THE    EXPERIMENTAL  WORK. 
AREA    COVERED. 

The  area  covered  in  this  investigation  embraces  14  States,  namely, 
California,  Iowa,  Kansas,  Maine,  Michigan,  Minnesota,  Montana, 
New  York,  North  Dakota,  Oklahoma,  Pennsylvania,  South  Dakota, 
Texas,  and  Wisconsin.  The  samples  were  taken  during  a  period  of 
one  year  from  488  creameries,  and  the  total  number  which  reached 
the  laboratory  hi  good  condition  for  analysis  was  695. 


THE   EXPERIMENTAL  WORK.  9 

METHOD   OF   SAMPLING. 

The  samples  in  all  cases  were  collected  by  Federal  and  State  officials 
who  appreciated  the  necessity  of  proper  sampling.  The  following 
instructions  were  given  each  official : 

The  samples  may  be  taken  with  a  trier  or  by  stripping  a  tub  and  cutting  a  V-shaped 
wedge  from  top  to  bottom  of  tub.  The  sample  should  be  large  enough  to  about  fill  the 
can.  A  sharp  knife  is  satisfactory  for  cutting  out  the  butter,  which  may  be  put  into 
the  can  piece  by  piece  until  the  can  is  about  full.  The  cover  should  be  pressed  on 
tight,  the  can  placed  in  the  mailing  tube,  and  mailed  to  the  Dairy  Division. 

Be  sure  to  note  the  number  on  sticker  pasted  on  the  can  and  mark  the  same  number 
on  the  detailed  report  of  manufacture.  These  should  be  filled  out  for  one  day  as  fully 
as  possible  and  returned  to  us.  This  work  may  have  an  important  value  on  the  future 
standard  for  butterfat  in  butter,  and  we  request  caution  in  every  particular.  If  the 
sample  of  butter  is  not  taken  from  the  tub  it  may  be  taken  from  the  churn  after  the 
butter  is  worked  and  ready  to  pack.  The  surface  of  the  butter  should  be  stroked  with 
a  ladle  to  remove  free  moisture  appearing  on  the  surface  and  then  take  about  10  samples 
from  different  parts  of  the  churn,  which  put  directly  into  the  can.  If  the  sample  is 
to  be  taken  from  the  print,  cut  off  from  one  end  enough  to  fill  can. 

The  samples  were  placed  in  half-pound  friction-top  cans,  which  were 
inclosed  in  mailing  tubes  and  sent  to  Washington.  With  the  excep- 
tion of  a  few,  which  were  discarded,  the  samples  were  received  in  good 
condition. 

A  number  of  samples  were  taken  from  the  creameries  making  and 
packing  butter  for  the  United  States  Navy.  These  are  considered 
separately,  since  the  butter  was  made  under  contract  specifying  the 
quantity  of  salt  and  water  permitted. 

METHOD   OF   ANALYSIS. 

The  samples  were  mixed  by  placing  them,  while  still  in  the  cans, 
either  in  warm  water  or  on  the  steam  bath  and  stirring  until  the  mass 
was  of  the  consistency  of  thick  cream.  In  this  condition — that  is, 
when  the  butter  is  not  solid  and  yet  not  liquid  enough  to  pour — it  can 
be  thoroughly  mixed.  The  charges,  in  duplicate,  were  taken  after 
mixing  in  this  manner. 

The  fat,  water,  and  curd  1  were  determined  according  to  the  official 
method  as  described  in  Bulletin  107  (revised)  of  the  Bureau  of  Chem- 
istry, United  States  Department  of  Agriculture. 

The  salt  was  determined  by  the  hitherto  unpublished  method 
devised  by  C.  E.  Gray,  formerly  chemist  in  the  Dairy  Division,  the 
details  of  which  are  as  follows: 

Volumetric  flasks  of  250  c.  c.  capacity  are  used,  which  are  provided  with  a  second 
mark  representing  the  volume  of  250  c.  c.  plus  the  volume  occupied  by  the  fat  in  5 
grams  of  average  butter  at  about  80°  C.  Five  grams  of  the  butter  to  be  tested  are 
weighed  into  a  small  beaker  and  washed  with  hot  water  into  the  volumetric  flask.  The 
flask  and  contents  are  then  vigorously  shaken  and  hot  water  added  until  the  upper 

i  The  term  "curd  "  as  used  In  this  bulletin  Includes  the  ash  and  lactose. 
45230°— Bull.  140—12 2 


10  COMPOSITION   OF  AMERICAN   CEEAMEEY  BUTTER. 

layer  is  considerably  above  the  second  mark.  The  flask  is  then  allowed  to  stand  until 
the  fat  has  risen  into  the  neck  and  the  upper  layer  settled  to  the  upper  mark,  caused, 
of  course,  by  contraction  on  the  cooling  of  the  liquid.  At  this  point  a  50  c.  c.  pipette 
is  thrust  into  the  flask  and  aliquots  representing  1  gram  quickly  removed.  The  fat 
is  prevented  from  entering  the  pipette  by  holding  a  finger  over  its  mouth  until  the 
point  is  well  below  the  fat  layer.  After  cooling,  the  aliquots  are  titrated  in  the  usual 
manner  with  a  standard  silver  nitrate  solution,  using  potassium  chromate  as  indicator. 

This  method  has  been  found  to  compare  very  favorably  with  the 
official  method  in  accuracy  and  has  the  advantage  of  being  much 
more  rapid. 

RESULTS  OF  THE  ANALYSES. 

A  general  table,  which  contains  the  original  data  of  all  the  samples 
having  practically  complete  churn  records,  is  shown  as  Table  I  of 
the  Appendix  at  the  end  of  this  paper.  This  table  gives  the  samples 
by  number,  with  the  chemical  composition  and  churning  record  of 
each.  •  The  following  30  tables  have  been  constructed  from  the  origi- 
nal data  to  facilitate  study  and  show  some  of  the  comparisons  that 
may  be  made. 

Tables  1  to  12,  inclusive,  show  averages  of  all  samples  in  the  aggre- 
gate. Tables  13  to  24,  inclusive,  have  been  compiled  to  show  the 
average  composition  of  butter  from  those  States  where  the  bulk  of 
the  samples  originated.  Tables  25  to  28,  inclusive,  give  the  chemical 
composition  and  churning  record  of  those  samples  showing  extremes 
in  the  various  constituents.  Tables  29  and  30  record  the  analysis  of 
34  samples  of  Navy  butter. 

GENERAL   AVERAGES. 

The  first  series  of  tables,  Nos.  1  to  12,  show  the  average  composition 
of  all  the  samples;  the  average  composition  by  classes,  seasons,  and 
size  of  granules;  the  temperature  of  churning  and  of  wash  water  by 
seasons;  the  test  of  buttermilk  by  seasons;  the  relation  between  the 
fat  and  moisture  contents;  and  various  phases  of  the  churning  condi- 
tions. 

TABLE  1. — Average  composition  of  all  samples  used  in  the  investigation. 


Number  of  samples.1 

Fat. 

Water. 

Salt. 

Curd. 

695               .                       ... 

Per  cent. 
82.41 

Per  cent. 
13  90 

Per  cent. 
2  51 

Per  cent. 
1  18 

i  This  includes  all  samples  which  reached  the  laboratory  in  good  condition.  The  churn  records  were, 
however,  not  complete  in  all  cases.  In  the  tables  which  follow  some  of  the  results  were  omitted  for  this 
reason. 

The  samples  having  complete  churn  records  were  divided  into  three 
classes:  (1)  Those  having  84  per  cent  of  fat  and  over,  (2)  those  having 


RESULTS   OF  ANALYSES. 


11 


less  than  81  per  cent,  and  (3)  those  having  81  to  84  per  cent  of  fat. 
The  average  composition  of  the  three  classes  is  given  below: 

TABLE  2. — Average  composition  of  the  butter  by  classes. 


Class. 

Number 
of  sam- 
ples. 

Fat. 

Water. 

Salt. 

Curd. 

1  ..              

124 

Per  cent. 
84.78 

Per  cent. 
12.45 

Per  cent. 
1.78 

Per  cent. 
0.98 

2  

130 

79.77 

15.32 

3.52 

1.37 

3                                

370 

82.55 

13.85 

2.41 

1.18 

Variation                                    

5.01 

2.87 

1.74 

.39 

TABLE  3. — Average  composition  of  the  butter  according  to  seasons  in  which  samples  were 

taken. 


Season. 

Fat. 

Water. 

Salt. 

Curd. 

January  February,  March  . 

Per  cent. 
82.46 

Per  cent. 
13.94 

Per  cent. 
2.49 

Per  cent. 
1.10 

April  ifav,  June..  I  

82.93 

13.67 

2.42 

.96 

July  August  September 

82.12 

14.04 

2  £8 

1.25 

October,  November,  December  

82.25 

13.81 

2.  £5 

1.38 

Variation 

.81 

.34 

.16 

.42 

TABLE  4. — Average  composition  of  the  butter  according  to  size  of  granules  when  churning 

was  completed. 


Size  of  granules. 

Number 
of 
samples. 

Fat. 

Water. 

Salt. 

Curd. 

Small  

224 

Per  cent. 
82.64 

Per  cent. 
13.66 

Per  cent. 
2.48 

Per  cent. 
1.22 

Medium  

292 

82.45 

13.93 

2.46 

1.16 

Large  

102 

81.87 

14.20 

2.80 

1.13 

Variation  

.77 

.54 

.34 

.09 

TABLE  5. — Average  and  range  of  temperature  of  churning  according  to  seasons  in  which 

samples  were  taken. 


Season. 

Average. 

Highest. 

Lowest. 

January.  February,  March  

•F, 

57 

•P. 

60 

•r. 

50 

Apr;l,  May,  June  •.  

56 

64 

49 

July,  August,  September  

56 

66 

48 

October,  November,  December  

57 

66 

52 

TABLE  6. —  Test  of  buttermilk  according  to  seasons  in  which  samples  were  taken. 


Season. 

Average. 

Highest. 

Lowest. 

January.  February,  March  

Per  cent. 
0.10 

Per  cent. 
1.90 

Per  cent. 
0.03 

April,  May,  June  .. 

.19 

1  90 

.01 

July,  August,  September  

.20 

1.30 

.01 

October,  November,  December  

13 

.61 

.02 

Average  of  all  samples  

.17 

12  COMPOSITION   OF  AMERICAN   CREAMERY  BUTTER. 

TABLE  7. — Temperature  of  wash  water  according  to  seasons  in  which  samples  were  taken. 


Season. 

Average. 

Highest. 

Lowest. 

January,  February,  March  

"F. 
59 

°F. 
68 

°F. 
50 

April,  May,  June  .                       .        

56 

68 

46 

Julv,  August,  September  

56 

72 

42 

October,  November,  December.                                      .  . 

58 

75 

49 

TABLE  8. — Relation  between  moisture  and  fat  content,  the  variations  in  the  fat  content 
of  samples  having  fixed  moisture  content. 


Fat. 

Number 

nf 

Per  cent 
f\t 

OI 

samples. 

01 

samples. 

Moisture. 

High. 

Low. 

Average. 

Per  cent. 

Per  cent. 

Per  cent. 

Per  cent. 

8 

1.2 

10  to  10.99. 

87.39 

84.06 

85.86 

30 

4.8 

11  to  11.99. 

86.60 

82.32 

85.10 

92 

14.7 

12  to  12.99. 

86.36 

81.47 

84.04 

221 

35.4 

13  to  13.99. 

84.86 

78.98 

82.91 

168 

26.9 

14  to  14.99. 

83.97 

78.72 

81.13 

74 

11.8 

15  to  15.99. 

83.49 

77.77 

80.50 

31 

4.9 

16  and  over 

81.17 

73.49 

78.70 

TABLE  9. — Relation  between  butterfat  and  moisture  content,  the  'variations  in  the  moisture 
content  of  samples  having  fixed  fat  content. 


"Water. 

Number 
f\r 

Per  cent 
r\f 

"Rn  tfurfn  f 

OI 

samples. 

OI 

samples. 

jomsocnMi 

High. 

Low. 

Average. 

Per  cent. 

Per  cent. 

Per  cent. 

Per  cent. 

30 

4.8 

Below  79  

20.65 

13.92 

16.33 

27 

4.3 

79  to  79.99.   . 

17.56 

13.64 

15.37 

73 

11.6 

80  to  80.99.   . 

16.78 

13.12 

14.89 

110 

17.6 

81  to  81  .99.   . 

16.39 

12.45 

14.38 

128 

20.5 

82  to  82.99.   . 

15.20 

12.30 

13.90 

132 

21.1 

83  to  83.99.   . 

15.06 

12.05 

13.37 

88 

14.1 

84  to  84.99.   . 

13.80 

10.93 

12.79 

24 

3.8 

85  to  85.99.   . 

12.91 

10.66 

11.90 

12 

1.9 

86  and  above 

12.02 

10.13 

11.13 

TABLE  10. — Churning  conditions  of  all  samples  containing  84  per  cent  fat  or  more. 


Average    fat    content    of    cream 

churned per  cent. .  28. 04 

Average  acidity  of  cream  churned, 
per  cent 51 

Churning  temperatures: 

Highest °F..     63 

Lowest..1 °F..     48 

Average °F..     57.1 

Length  of  time  churned: 

Highest minutes . .  120 

Lowest do 10 

Average do 46.1 

Size  of  granules: 

Small samples..         60 

Medium do 50 

Large do 13 

Not  given do 1 

124 


Temperature  of  wash  water: 

Highest °F..        68 

Lowest °F..        43 

Average °F..        57 

Revolutions  in  wash  water: 

Highest...- 50 

Lowest 2 

Average 11.5 

Revolutions  in  wash  water  (rollers 
in  gear),  11  samples: 

Highest 25 

Lowest 2 

Number  of  revolutions  worked: 

Highest 120 

Lowest 9 

Average 20.8 


RESULTS   OF  ANALYSES. 


13 


TABLE  11. — Churning  conditions  of  all  samples  containing  less  than  81  per  cent  fat. 


Average    fat    content    of    cream 
churned per  cent..  27.8 

Average  acidity  of  cream  churned, 
per  cent 503 

Churning  temperatures: 

Highest °F..     84 

Lowest °F..     48 

Average °F..     56.6 

Length  of  time  churned: 

Highest minutes. .  330 

Lowest do 20 

Average do 53. 6 

Size  of  granules: 

Small samples..        41 

Medium do 56 

Large do 30 

Not  given do 3 

130 


Temperature  of  wash  water: 

Highest °F..        68 

Lowest °F..        48 

Average °F..        57 

Revolutions  in  wash  water: 

Highest 82 

Lowest 2 

Average 19. 4 

Revolutions  in  wash  water  (rollers 
in  gear),  32  samples: 

Highest 15 

Lowest 2 

Number  of  revolutions  worked: 

Highest 105 

Lowest 3 

"  Average 21. 1 


(30  samples  showed  16  per  cent  or  more  of  water.) 

TABLE  12. — Churning  averages  of  samples  having  81  to  84  per  cent  of  fat. 

• 

Continued. 


Fat    test    of     cream    churned, 
per  cent 28. 01 

Acidity     of     cream     churned, 
per  cent .  535 

Time  churned,  minutes 45. 9 

Temperature  at  which  churned, 
°F 56.8 

Granules  of  butter: 

Small 130 

Medium..  176 


Granules  of  butter- 
Large 

Not  given 


62 

2 


370 


Temperature  of  wash  water.  . .  °F . .     57. 3 

Revolutions  in  wash  water 14. 2 

Revolutions  in  wash  water  (rollers 

in  gear,  59  samples) 10. 8 

Number  of  revolutions  worked. .   .  19. 94 


AVERAGES    BY   STATES. 

\ 

Tables  13  to  24,  next  following,  show  the  average  composition  of 
creamery  butter  secured  in  this  investigation  in  a  number  of  selected 
States,  namely,  Minnesota,  Wisconsin,  Iowa,  California,  Pennsylva- 
nia, North  Dakota,  Texas,  and  Michigan. 

MINNESOTA. 
TABLE  13.— Results  of  analyses  of22S  samples  from  the  State. 


Percentage. 

Fat. 

Water. 

Salt. 

Curd. 

Average  

Per  cent. 
82.81 

Per  cent. 
13.60 

Per  cent. 
2.34 

Per  cent. 
1.24 

Highest  

87  39 

17  33 

5  62 

3  32 

Lowest  

77.53 

10  13 

68 

.12 

Variations  

9  86 

7  20 

4  94 

3  20 

NOTE.— The  "highest"  and  "lowest"  In  the  above  table  and  similar  tables  are  the  highest  and  lowest 
In  all  the  samples;  that  is,  the  highest  fat  percentage  and  the  highest  water  percentage,  for  example,  would 
Dot  necessarily  occur  in  the  same  sample. 


14 


COMPOSITION   OP  AMERICAN   CREAMERY  BUTTER. 


TABLE  14. — Number  of  samples  having  fixed  percentages  of  each  constituent,  graduated 

from  lowest  to  highest. 


Number 

Number 

Number 

Number 

of 

Fat. 

of 

Water. 

of 

Salt. 

of 

Curd. 

samples. 

samples. 

samples. 

samples. 

Per  cent'. 

Per  cent. 

Per  cent. 

Per  cent. 

1 

77 

2 

10 

8 

Below  1 

1 

0.1 

6 

78 

11 

11 

80 

1 

4 

.2 

3 

79 

46 

12 

91 

2 

7 

.4 

19 

80 

91 

13 

33 

3 

20 

.6 

37 

81 

54 

14 

9 

4 

31 

.8 

43 

82 

11 

15 

2 

5 

116 

1.0 

59 

83 

7 

16 

25 

1.5 

39 

84 

1 

17 

12 

2.0 

11 

85 

3 

2.5 

4 

86 

4 

13.0 

1 

87 

223 

223 

223 

223 

1  Or  more. 

NOTE. — In  the  above  table  and  similar  tables  that  follow  the  per  cent  given  includes  all  fractions  up  to  the 
next  per  cent  given.    Thus,  77  per  cent  includes  all  fractions  up  to  77.99  per  cent. 

WISCONSIN. 

TABLE  15. — Results  of  analyses  of  117  samples  from  the  State. 


Percentage. 

Fat. 

Water. 

Salt. 

Curd. 

Per  cent. 
82.48 

Per  cent. 
13.77 

Per  cent. 
2.61 

Per  cent. 
1.14 

Highest  

86.75 

18.23 

5.46 

2.12 

Lowest         

75.68 

10.52 

.95 

.23 

Variations  

11.07 

7.71 

4.51 

1.89 

TABLE  16. — Number  of  samples  having  fixed  percentages  of  each  constituent,  graduated 

from  lowest  to  highest. 


Number 

Number 

Number 

Number 

of 

Fat. 

of 

Water. 

of 

Salt. 

of 

Curd. 

samples. 

samples. 

samples. 

samples. 

Per  cent. 

Per  cent. 

Per  cent. 

Per  cent. 

1 

75 

3 

10 

2 

Below  1 

1 

0.2 

2 

77 

5 

11 

34 

1 

3 

.4 

2 

78 

18 

12 

43 

2 

11 

.6 

3 

79 

47 

13 

23 

3 

30 

.8 

16 

80 

26 

14 

10 

4 

53 

1.0 

20 

81 

15 

15 

5 

5 

18 

1.5 

26 

82 

2 

16 

1 

2.0 

23 

83 

1 

18 

16 

84 

5 

85 

3 

86 

117 

117 

117 

117 



RESULTS   OF  ANALYSES. 


15 


IOWA. 

TABLE  17. — Results  of  analyses  of  181  samples  from  the  State. 


Percentage. 

Fat. 

Water. 

Salt. 

Curd,     i 

Average  

Per  cent. 
82.11 

Per  cent. 
14.24 

Per  cent. 
2.51 

Per  cent. 
1.12 

Highest  

86.08 

18.54 

5.96 

3.25 

Lowest  

75.21 

10.72 

.94 

.20 

Variations  

10.87 

7.82 

5.02 

3.05 

TABLE  18. — Number  of  samples  having  fixed  percentages  of  each  constituent,  graduated 

from  lowest  to  highest. 


Number 

Number 

Number 

Number 

of 

Fat. 

of 

Water. 

of 

Salt. 

of 

Curd. 

samples. 

samples. 

samples. 

samples. 

Per  cent. 

Per  cent. 

Per  cent. 

Per  cent. 

1 

75 

1 

10 

2 

Below  1 

5 

0.20 

6 

78 

4 

11 

41 

1 

6 

.40 

7 

79 

14 

12 

50 

2 

18 

.60 

19 

80 

33 

13 

28 

3 

22 

.80 

21 

81 

49 

14 

8 

4 

56 

1.00 

36 

82 

21 

15 

2 

5 

19 

1.50 

20 

83 

6 

16 

4 

2.00 

16 

84 

2 

17 

1 

3.25 

4 

85 

1 

18 

1 

86 

131 

131 

131 

131 

CALIFORNIA. 

TABLE  19. — Results  of  analyses  of  95  samples  from  the  State. 


Percentage. 

Fat. 

Water. 

Salt. 

Curd. 

Average... 

Per  cent. 
82.12 

Per  cent. 
14.19 

Per  cent. 
2.  G4 

Per  cent. 
1.05 

Highest  

86.91 

20.05 

5.17 

:i.4i 

73.  49 

10.  C6 

.94 

.33 

Variations  

13.42 

9.99 

4.23 

3.08 

TABLE  20. — Number  of  samples  having  fixed  percentages  of  each  constituent,  graduated 

from  lowest  to  highest. 


Number 

Number 

Number 

Number 

of 

Fat. 

of 

Water. 

of 

Salt. 

of 

Curd. 

samples. 

samples. 

samples. 

samples. 

Per  cent. 

Per  cent. 

Per  cent. 

Per  cent. 

1 

73 

1 

10 

2 

Below  1 

1 

0.2 

3 

78 

4 

11 

17 

1 

12 

.4 

11 

79 

6 

12 

60 

2 

17 

.6 

9 

80 

31 

13 

16 

3 

24 

.8 

22 

81 

28 

14 

7 

4 

30 

1.0 

17 

82 

20 

16 

3 

5 

4 

1.5 

19 

83 

3 

16 

3 

2.0 

8 

84 

1 

18 

3 

2.5 

3 

85 

1 

20 

1 

3.0 

2 

86 

95 

96 

95 

06 

16  COMPOSITION   OF  AMERICAN   CREAMERY  BUTTER. 

PENNSYLVANIA. 

TABLE  21. — Results  of  analyses  of  37  samples  from  the  Stace. 


Percentage. 

Fat. 

Water. 

Salt. 

Curd. 

Average  

Per  cent. 
82  81 

Per  cent. 
13  53 

Per  cent. 
2  63 

Per  cent. 
1  03 

Highest  

85.64 

16.88 

5.21 

1.72 

Lowest  

77.92 

11.72 

1.35 

.52 

Variation  

7  72 

5  16 

3  86 

1  20 

NORTH  DAKOTA. 

TABLE  22. — Results  of  analyses  of  17  samples  from  the  State. 


Percentage. 

Fat. 

Water. 

Salt. 

Curd. 

Average  

Per  cent. 
82.40 

Per  cent. 
13.  63 

Per  cent. 
2.81 

Per  cent. 
1.15 

Highest  

84.83 

15.73 

4.29 

2.70 

Lowest  

80.26 

10.95 

1.41 

.48 

Variation  

4.57 

4.78 

2.88 

2.22 

TEXAS. 

TABLE    23. — Results  of  analyses  of  15  samples  from  the  State. 


Percentage. 

Fat. 

Water. 

Salt. 

Curd. 

Average  

Per  cent. 
82.76 

Per  cent. 
13.98 

Per  cent. 
2.15 

Percent. 
1.11 

Highest  

85.58 

20.23 

3.83 

2.33 

Lowest  

79.95 

11.04 

1.03 

.52 

Variation  

9.63 

9.19 

2.80 

1.81 

MICHIGAN. 

TABLE  24. — Results  of  analyses  of  10  samples  from  the  State. 


Percentage. 

Fat. 

Water. 

Salt. 

Curd. 

Average.  . 

Per  cent. 
80.99 

Per  cent. 
14.44 

Per  cent. 
3.31 

Per  cent. 
1.26 

Highest  

83.51 

16.75 

5.98 

'2.  05 

Lowest  

75.93 

13.09 

1.46 

.50 

Variation  

7.58 

3.66 

4.52 

1.55 

RESULTS   OF  ANALYSES. 


17 


The  results  in  Tables  14,  16,  and  18,  which  concern  the  States  of 
Minnesota,  Wisconsin,  and  Iowa,  are  shown  graphically  in  compara- 


75       76 


/=!£-/?  c&vr 

77       78       79       80      8/ 


8B      83      64-      85      86      87 


FIG.  1.— Diagram  showing  the  fat  content  of  the  samples  from  Iowa,  Wisconsin,  and  Minnesota,  and  of 

all  samples  In  the  investigation. 


Fio.  2.— Diagram  showhig  the  moisture  content  of  the  samples  from  Iowa,  Wisconsin,  and  Minnesota, 
and  of  all  samples  in  the  investigation. 

tive  form  in  figures  1  to  4.     There  is  this  difference,  however,  that 
whereas  the  tables  give  only  the  number  of  samples  for  each  given  per- 


COMPOSITION   OP   AMERICAN   CREAMERY  BUTTER. 


centage  of  the  various  constituents  of  the  butter,  the  diagrams  show 
percentages  of  both  samples  and  constituents.  In  addition  there  is 
added,  for  further  comparison,  a  curve  representing  the  percentages 
of  all  the  samples  in  this  investigation. 

DETAILS    OF   SOME    EXTREME    SAMPLES. 

In  the  succeeding  four  tables,  Nos.  25  to  28,  are  found  details  of  the 
samples,  which  gave,  respectively,  the  highest  fat  and  lowest  water 
record,  the  highest  water  and  lowest  fat  record,  the  lowest  curd 
record,  and  the  highest  curd  record. 


FIG.  3.— Diagram  showing  the  salt  content  of  the  samples  from  Iowa, 
Wisconsin,  and  Minnesota,  and  of  all  the  samples  in  the  investigation. 

TABLE  25. — Composition  and  churning  record  of  sample  No.  503,  which  has  the  highest 
fat  and  lowest  water  content  found  in  the  investigation. 

Analysis:  Butterfat  87.39,  water  10.13,  salt  1.76,  curd  0.72;  total,  100  per  cent. 

CHURNING   RECORD. 


Butter  made pounds. .  410 

Ripening  temperature °F. .  62 

When  cooled 5.30  p.  m. 

Temperature  when  ready  to  churn, 

°F ' 57 

Length  of  time  churning min..  45 

Size  of  granules Medium  fine. 

Churn  cover  closed  tight  while  working  the  butter. 


Temperature  of  buttermilk. . . °F. .        58 

Amount  of  wash  water gals. .       100 

Revolutions  in  wash  water 5 

Rollers  in  or  out  of  gear Out. 

Number  of  revolutions  worked 22 

Kind  of  churn  used. .  .  Victor  F. 


EESULTS  OF  ANALYSES. 


CENT 
0.20    O.40    O.6O     O.8O       / 


/.SO 


FIG.  4. — Diagram  showing  the  percentage  of  curd  in  the  samples  from  Iowa,  Wisconsin,  and  Minnesota, 
and  in  all  the  samples  in  the  investigation. 

TABLE  26. — Composition  and  churning  record  of  sample  No.  784,  which  has  the  highest 
water  and  lowest  fat  content  found  in  the  investigation. 

Analysis:  Butterfat  73.49,  water  20.65,  salt  5.14,  curd  0.72;  total  100  per  cent. 

CHURNING    RECORD. 


Pounds  of  cream 1,  800 


Test  of  cream per  cent. . 

Pounds  of  butter  made.  . 


30 

600 


Pasteurizing  temperature. .  °F. .  180-185 

Ripening  temperature °F..        48 

When  cooled All  night. 


Temperature  when  ready  to  churn, 

°F 50 

Kind  of  churn  used S. 

Length  of  time  churning. . .  .min . .         60 
Churn  cover  closed  tight  while  working  the  butter. 


Size  of  granules Wheat. 

Test  of  buttermilk per  cent. .     0. 54 

Temperature  of  wash  water. . .  °F. .        64 
Amount  of    wash    water:    1st,  as 

much  as  cream;  2d,  one-third  as 

much. 
Revolutions  in  wash  water 4 


Rollers  in  or  out  of  gear In. 

Length  of  time  worked min. .          6 


20  COMPOSITION   OP  AMERICAN   CREAMERY  BUTTER. 

TABLE  27. — Composition  and  churning  record  of  sample  No.  417,  which  has  the  lowest 
curd  content  found  in  the  investigation. 

Analysis:  Butterfat  84.62,  water  13.60,  salt  1.66,  curd  0.12;  total  100  per  cent. 

CHURNING   RECORD. 


Pounds  of  cream 1,  313 

Pounds  of  fat  in  cream 360 

Pounds  of  butter  made 430 

Per  cent  of  fat  in  cream 27. 4 

Pasteurization  temperature. . .  °F. .  150 

Ripening  temperature °F. .  65 

When  cooled 2  to  6.30 

Temperature  when  ready  to  chum, 

°F 59 

Kind  of  churn  used D.  No.  4. 

Length  of  time  churning min..  25 

Churn  cover  closed  tight  while  working 


Size  of  granules Navy  beans. 

Temperature  of  buttermilk. . .  °F. .  60 

Test  of  buttermilk per  cent . .  0. 8 

Temperature  of  wash  water . . .  °F . .  55 
Amount  of  wash  water:  Same  as 
buttermilk. 

Revolutions  in  wash  water 12 

Rollers  in  or  out  of  gear Out. 

Length  of  time  worked min . .  2  f 

Number  of  revolutions  worked 18 

the  butter. 


TABLE  28. — Composition  and  churning  record  of  sample  No.  553,  which  has  the  highest 
curd  content  found  in  the  investigation. 

Analysis:  Butterfat  81.21,  water  13.85,  salt  1.52,  curd  3.42;  total  100  per  cent. 


CHURNING   RECORD. 


Pounds  of  cream l  11, 335  * 

Test  of  cream per  cent. .     30.  6 

Pounds  of  fat  in  cream J  3, 476 

Pounds  of  butter  made l  4, 349 

Ripening  temperature °F. .        56 

Acidity    when    ready    to    churn, 

per  cent 0. 7 

Temperature  when  ready  to  churn, 

°F 57 

Kind  of  churn  used D.  No.  6. 

Churn  cover  closed  tight  'while  working 


Length  of  time  churning min..        40 

Size  of  granules Wheat. 

Temperature  of  buttermilk . . .  °F . .         58 

Test  of  buttermilk per  cent. .     0. 13 

Temperature  of  wash  water. . .  °F. .         60 

Amount  of  wash  water gals. .       100 

Revolutions  in  wash  water 10 

Rollers  in  or  out  of  gear Out. 

Length  of  time  worked min..  5  to  10 

Number  of  revolutions  worked 18 

the  butter. 


NAVY  BUTTER. 

Navy  butter,  in,  this  article,  has  reference  to  the  creamery  butter 
made  and  packed  for  the  Navy  Department  under  the  supervision 
of  the  Dairy  Division,  under  contract  to  conform  to  specifications 
prepared  by  the  division. 

The  specifications  affecting  the  composition  of  the  butter  read  as 
follows: 

Butter. — Shall  be  fresh  butter  made  during  such  period  of  90  days  to  be  stated 
in  proposal  after  April  15,  1910,  and  before  August  15,  1910,  as  shall  be  most  suitable 
for  butter  making  in  the  locality  of  the  creamery  where  it  is  to  be  made,  from  pasteur- 
ized milk  or  cream,  none  of  which  shall  contain  before  pasteurization  more  acid  in 
50  c.  c.  than  will  be  neutralized  by  15  c.  c.  or  13  c.  c.  of  N/10  alkali  solution,  as  deter- 
mined by  Mann 's  acid  test,  for  butter  scoring  94  and  95,  respectively. 


»  One  day's  make,  several  chvralhgs. 


NAVY  BUTTER. 


21 


Quality. — Shall  be  strictly  of  the  grade  of  creamery  extras  and  must  score  not  less 
than  94  and  95,  respectively,  at  the  time  of  packing. 

Composition. — Moisture  in  the  butter  must  not  exceed  13  per  cent.  There  must 
be  no  preservative  used  other  than  common  salt,  and  that  shall  be  at  a  rate  giving  not 
less  than  2£  per  cent  or  more  than  3J  per  cent  salt  in  the  butter  at  time  of  packing. 

Inspection. — The  ingredients,  manufacture,  sanitation,  packing,  boxing,  marking, 
and  shipping  of  the  butter  shall  be  subject  to  inspection  by  Government  inspectors, 
who  shall  have  full  authority  to  reject  any  lot  of  milk,  cream,  or  the  finished  butter, 
or  any  other  requirement  which  does  not  conform  in  every  respect  to  these  speci- 
fications. 

Tests. — The  Government  inspector  shall  make  all  the  necessary  tests  to  determine 
that  the  acid  in  the  milk  or  cream  and  the  salt  and  moisture  contents  in  the  butter 
are  within  the  limits  specified. 

The  samples  of  Navy  butter  analyzed  in  this  investigation  gave 
the  following  results: 

TABLE  29. — Composition  of  34  samples  of  Navy  butter. 


Percentage. 

Fat. 

Water. 

Salt. 

Curd. 

Average  

Per  cent. 
84.13 

Per  cent. 
12.21 

Per  cent. 
2.72 

Per  cent. 
0  94 

Highest  

85.46 

13.09 

3.18 

1  81 

Lowest  

82.90 

11.19 

2.02 

.48 

Variation  

2.56 

1.90 

1.10 

1  33 

SAMPLES  DIVIDED  ACCORDING  TO  SIZE   OF  GRANULES   AT  TIME  CHURNING  WAS 

COMPLETED. 


Large  granules  

84.27 

12.10 

2.70 

0.92 

83.  C9 

12  09 

2  68 

93 

Small  granules  

84.  31 

11.93 

2.78 

.97 

TABLE  30. — Churning  conditions  of  samples  of  Navy  butter. 


Average    fat    content    of    cream 
churned percent..  31 

Average      acidity      of      cream 
churned per  cent. .     0. 164 

Churning  temperatures: 

Highest °F..          56 

Lowest °F..          46 

Average °F..          51 

Length  of  time  churned : 

Highest minutes. .         120 

Lowest do 30 

Average do 55 

Size  of  granules: 

Small samples..          11 

Medium do 10 

Large do 13 

34 


Temperature  of  wash  water: 

Highest °F..          I 

Lowest °F.. 

Average °F. . 

Revolutions  in  wash  water  (rollers 
out  of  gear): 

Highest 12 


Lowest 

Average 

Revolutions  butter  was  worked : 

Highest 

Lowest 

Average 


4 
9.5 

33 
13 
22 


APPENDIX. 


The  detailed  analyses  of  all  the  samples  in  this  investigation  are  given  in  the  two 
following  tables.  Table  I  records  the  general  samples,  and  Table  II  the  samples  of 
Navy  butter. 

TABLE  I. — Detailed  analyses  of  samples  of  American  creamery  butter. 


Number  of  sample. 

Month  taken. 

Composition. 

Amount  of  butter  made. 

Test  of  cream. 

Acidity  of  cream. 

Kind  of  churn  used. 

Churning  time. 

1 

ti 

"o 
g 

02 

S 
M 
S 
S 
S 
8 
8 
S 
M 
M 
M 
M 
L 
S 
8 
M 
L 
L 
M 
M 
M 
L 
M 
M 
L 
M 
S 
M 
M 
M 
S 
L 
S 
L 
L 
8 
M 
S 
L 
M 
S 
S 
L 
M 
M 
M 
M 
8 
M 
L 

£ 

3 

I 
§ 

tc 
a 

"a 
G 

3 
fi 
O 

•F. 
60 
60 
58 
59 
60 
57 
50 
58 
59 
48 
55 
54 
52 
62 
62 
53 
56 
56 
60 
50 
54 
54 
63 
54 
52 
62 
60 
54 
60 
54 
52 
60 
54 
61 
60 
51 
57 
57 
57 
50 
59 
58 
52 
52 
58 
49 
52 
52 
53 
58 

Temperature  of  wash 
water. 

Revolu- 
tions in 
wash 
water. 

•O 

1 

o 

3 

1 
o 

32 
32 
12 
12 
12 
15 

"ii 

12 
22 
15 

ii 

13 

7 
20 
12 
25 
20 
18 
18 
25 
22 
18 
14 
18 
22 
23 
20 
12 

"22 
15 
33 
22 
19 
20 
26 
17 
9 
14 
14 
15 
20 
12 
18 
14 
60 
18 
12 

i 

£ 

3 

n 

2 

3 

'3 

1 

1 
O 

.a 

"3 

rt 

6 
6 

"5" 
"2" 

"5" 

"io" 

6 

"io" 

3° 
« 

1 
2 
3 
4 
5 
7 
11 
12 
13 
14 
15 
16 
17 
18 
19 
20 
21 
22 
23 
24 
26 
27 
28 
29 
30 
31 
33 
35 
40 
44 
47 
54 
55 
59 
60 
61 
63 
64a 
72 
73 
lOOa 
101 
105 
106 
107 
108 
109 
110 
111 
112 

July... 
...do  
...do  
...do  
...do  
August  
July..., 

Perct. 
79.58 
79.23 
79.77 
80.75 
79.40 
81.00 
83.25 
82.00 
81.41 
84.38 
82.14 
84.13 
85.98 
79.93 
81.91 
84.25 
80.38 
81.37 
82.86 
82.00 
83.07 
82.04 
85.34 
80.49 
82.74 
80.79 
80.01 
79.10 
83.78 
84.28 
80.23 
84.28 
80.31 
84.09 
83.49 
80.91 
81.85 
84.70 
84.09 
83.27 
81.98 
82.45 
75.68 
80.85 
82.21 
83.20 
84.07 
79.37 
84.38 
81.80 

Perct. 
15.37 
15.70 
15.00 
13.66 
14.17 
14.54 
14.31 
14.51 
15/02 
12.93 
14.05 
13.58 
12.31 
14.76 
14.95 
12.99 
15.85 
14.52 
14.50 
14.19 
13.47 
13.11 
12.46 
15.28 
14.58 
14.22 
14.90 
17.56 
13.13 
13.41 
14.45 
12.33 
14.36 
13.10 
13.22 
14.76 
13.81 
12.12 
12.51 
13.63 
14.65 
14.07 
18.23 
15.19 
15.20 
12.48 
13.02 
16.65 
13.50 
14.49 

P.ct. 
3.94 
4.36 
3.96 
4.02 
5.17 
3.59 
1.31 
2.41 
2.69 
1.88 
1.97 
1.58 
1.05 
4.45 
2.28 
1.87 
2.85 
3.34 
1-77 
2.59 
2.45 
3.71 
1.19 
2.84 
1.90 
3.91 
3.52 
2.17 
1.72 
1.62 
4.59 
2.02 
4.40 
1.88 
2.05 
3.39 
3.83 
1.89 
2.77 
1.95 
2.79 
2.77 
5.46 
2.41 
1.33 
3.79 
1.99 
3.04 
1.02 
2.94 

P.ct. 

1.11 

.71 
1.27 
1.57 
1.26 
.87 
1.13 
1.08 
.88 
.81 
1.84 
.71 
.66 
.86 
.86 
.89 
.92 
.77 
.87 
1.22 
1.01 
1.14 
1.01 
1.39 
.78 
1.08 
1.57 
1.17 
1.37 
.69 
.73 
1.37 
.93 
.93 
1.24 
.94 
.51 
1.29 
.63 
1.15 
.58 
.71 
.63 
1.55 
1.26 
.53 
.92 
.94 
1.10 
.77 

Lbs. 

"i'oio" 

228 
658 
504 
571 
185 
580 
161 
732 
859 
530 
2,386 
1,195 
625 
500 
1,429 
690 
591 
315 
580 
607 
2,294 

P.ct. 
31 
29 
25 
25 
25 
30 
33 
25 
25 
28 
33 
31 

P.ct. 
0.64 
.66 

"."eo" 

I 

I 
G 
G 
G 
I 
I 
I 
I 
I 
I 
I 
I 
I 
I 
I 
I 
O 
I 
B 
B 
B 
B 
B 
I 
B 
E 
F 
I 
G 
G 
B 
I 
B 
B 
G 
G 
B 
B 
I 
G 
G 
I 
G 
B 
I 
I 
F 
I 
I 

Mins. 
100 
95 
60 
45 
35 
58 
45 
55 
35 
75 
45 
105 
35 
30 
28 
45 
30 
45 
45 
55 
40 
70 
45 
40 
60 
30 
40 
60 
45 
35 
40 
75 
60 
95 
52 
40 
30 
50 
40 
45 
90 
50 
25 
40 
30 
75 
,90 
210 
45 
60 

60 
60 
58 
58 
58 
66 
52 
54 
48 
53 
52 
56 
50 
58 
48 
52 
50 
60 
52 
50 
52 
60 
52 
54 
55 
58 
60 
52 
54 
55 
52 
58 
56 
58 
58 
48 
57 
58 
61 
60 
61 
58 
54 
52 
53 
52 
52 
50 
52 
60 

"12" 

12 
12 
8 
8 
11 
14 
12 
20 
12 
3 
33 
...... 

"io" 

20 
7 
4 
10 
30 
..... 

15 
12 

3 
2 
15 
6 
2 
7 
10 
17 
10 
6 
71 
81 

""s" 

6 
20 
10 
10 
15 
30 

j  une  

.60 

July    ... 

do  

...do  
do    .  . 

...do  

25 
26 
24 

...do  
July.... 

...do  
...do  
...do  
do       .  . 

"27" 

...do  
...do  
...do  
...do  
...do  
November 
December. 
September 
November 
April  
July  
August  
do    .  . 

26 
28 

29 

22 
21 

'".36 

'".52 
.50 
.54 

163 
896 
732 
662 
600 
629 
640 
650 
315 
336 
335 
373 
1,240 
1,240 
1,183 
630 
126 
910 
389 
424 

"767" 

26 
34 
26 
•29 

...do  
do 

32 

.65 
.59 

.50 

July  

August  
...do  
...do  
do  

26 

28 
32 

27J 

35 

22 

"  "."49" 

October.  .  . 
do  

July  
..do  

...do  
do  ..  . 

...do  
do 

...do  
...do  

"31 

i  The  letters  in  this  column  stand  for  small,  medium,  and  large.  Granules  the  size  of  a  grain  of  wheat 
and  less  are  called  "small";  those  as  large  as  a  pea  or  bean  are  called  "medium";  and  when  larger  than  a 
bean  they  are  called  "large." 

22 


APPENDIX.  23 

TABLE  I. — Detailed  analyses  of  samples  of  American  creamery  butter — Continued. 


« 

"p. 

"3 

1 

il 

Month  taken. 

Composition. 

Amount  of  butter  made. 

Test  of  cream. 

Acidity  of  cream. 

Kind  of  churn  used. 

Churning  time. 

$ 

"3 

"3 

0> 
H 

53 

M 
8 
S 
8 
M 
M 
S 
S 
M 
M 
M 
M 
M 
M 
M 
S 
L 
L 
L 
L 
L 
L 
M 
L 
M 
S 
M 
M 
S 
8 
S 
M 
S 
M 
L 
S 
8 
M 
M 
L 
M 
M 
8 
M 
M 
M 
M 
S 
M 
L 
L 
L 
8 
S 
M 
S 
M 
L 
M 
M 
M 
M 
M 
S 
L 
M 
M 
M 
M 
M 
S 
M 

I 

M 
| 

e 

3 
A 
O 

°F. 
53 
60 
58 
54 
52 
50 
53 
53 
52 
52 
58 
61 
58 
61 
59 
57 
56 
54 
56 
56 
56 
57 
56 
55 
55 
54 
60 
56 
55 
53 
54 
58 
55 
58 
52 
59 
58 
57 
54 
56 
52 
53 
54 
58 
51 
56 
51 
50 
52 
64 
64 
63 
54 
54 
51 
52 
62 
64 
58 
59 
66 
58 
60 
61 
61 
57 
56 
54 
68 
fO 
54 
50 

Temperature  of  wash 
water. 

Revolu- 
tions in 
wash 
water. 

JOKJ  1  Revolutions  worked. 

1 
| 

"3 
« 

'3 
S 

3 

i 

3 
O 

a 

2  ca 

f 

3 
O  M' 

a 

01  O 

fe  M 

r 

115 
123 
124 
126 
130 
132 
138 
139 
140 
141 
142 
143 
144 
145 
146 
147 
153 
154 
155 
156 
157 
158 
159 
160 
161 
162 
168 
169 
176 
177 
178 
179 
180 
185 
191 
192 
193 
194 
203 
205 
206 
207 
208 
209 
210 
211 
212 
213 
214 
220 
221 
222 
236 
243 
244 
247 
251 
252 
253 
254 
255 
257 
258 
259 
261 
2T,2 
263 
264 
265 
266 
269 
270 

August  
November 
...do  
...do  

Perct. 

84.79 
82.73 
82.27 
81.82 
77.92 
78.80 
84.85 
82.77 
83.28 
80.28 
81.77 
84.20 
83.22 
83.54 
81.27 
83.68 
82.23 
81.15 
82.25 
81.75 
78.80 
82.43 
82.50 
81.30 
82.09 
80.01 

Perct. 
12.28 
13.90 
14.30 
14.07 
15.99 
16.42 
12.41 
13.60 
12.74 
13.74 
14.00 
13.  GO 
12.04 
13.35 
13.88 
14.04 
14.31 
14.78 
14.31 
14.45 
16.83 
13.78 
14.57 
15.05 
14.80 
15.11 

P.ct. 
2.24 
2.04 
2.82 
2.47 
5.21 
3.95 
2.15 
2.64 
2.14 
5.16 
3.24 
1.27 
3.97 
1.91 
2.24 
1.79 
2.68 
3.04 
2.76 
2.77 
3.09 
2.39 
2.30 
3.14 
1.53 
4.21 

P.ct. 
0.69 
1.33 
.61 

1.64 
.88 
.83 
.59 
.99 
1.84 
.82 
.99 
.93 
.77 
1.20 
2.61 
.49 
.78 
1.03 
.68 
1.03 
1.28 
1.40 
.63 
.51 
1.58 
.67 

Lbs. 

182 
1,560 
545 
840 
697 
700 
410 
453 
236 
380 
440 
415 
251 
723 
453 
655 
712 
810 

""966" 
800 
411 

P.ct. 

P.ct. 

B 
B 
I 
G 
G 
G 
D 
D 
I 
I 
I 
B 
I 
B 
B 
B 
B 
I 
B 
B 
B 
B 
I 
B 
I 
B 
I 
I 
I 
I 
I 
I 
E 
D 
B 
G 
G 
I 
B 
I 
I 
I 
I 
I 
I 
I 
I 
I 
I 
G 
G 
G 
D 
I 
I 
I 
G 
G 
B 
B 
B 
E 
I 
B 
B 
B 
E 
E 
B 
B 
I 
G 

Mins. 
60 
40 
60 
70 
100 
100 
40 
35 
48 
45 
45 
30 
35 
30 
35 
22 
40 
45 
40 
50 
50 
35 
40 
60 
60 
45 
48 
45 
35 
40 
40 
60 
55 
40 
50 
35 
35 
35 
45 
30 
60 
50 
45 
30 
35 
30 
45 
65 
40 
60 
50 
60 
50 
60 
65 
45 
45 
30 
40 
30 
30 
25 
40 
30 
50 
40 
30 
50 
40 
30 
120 
45 

"F. 
54 
64 
59 
54 
50 
50 
62 
54 
52 
65 
58 
54 
59 
54 
60 
52 
64 
68 
64 
60 
62 
50 
54 
52 
52 
50 
60 
50 
52 
52 
50 
53 
52 
57 
49 
56 
57 
61 
54 
52 
52 
52 
50 
57 
53 
53 
50 
52 
56 
55 
54 
54 
46 
52 
52 
53 
53 
52 
59 
66 
68 
59 
58 
59 
62 
56 
50 
50 
56 
54 
62 
52 

0.36 

14 
15 

'16' 

7 

"3" 

4 
"32" 



19 
25 
22 
24 

12 
12 
6 
20 
11 
5 
25 
100 
10 
20 
12 
12 
12 
10 
6 
12 
12 
12 
7 
7 

"i2 

12 

7 
20 
7 
6 
29 
5 

"io" 

8 
4 
12 
20 

7 

21 
17 
18 
23 
11 
6 
15 
18 
18 
19 
27 
17 
16 
14 
18 
18 
18 
19 
18 
24 
30 
35 
18 
12 
12 

""9 
11 
18 
15 
29 
13 
11 
23 
20 
12 

July  .  .  . 

.47 

.47 
.52 

...do  
August  — 
...do  
...do  
...do  

21J 

.50 

...do  
July... 

28 
27 
28 
26 
24 
30J 
41i 

...do  

...do  

August  
July.. 

.65 

...do  
...do  
...do  
...do  
...do  
...do  

.37 
.42 
.55 
.52 
.43 

...do  
...do  
...do  
..do  

"."es" 

.68 

December. 
August  — 
...do  
July  

83.26 
78.66 
81.62 
83.31 
81.64 
78.82 
84.01 
84.83 
85.16 
82.27 
83.38 
82.21 
84.03 
82.29 
84.77 
80.81 
75.21 
81.81 
81.70 
82.16 
82.53 
81.83 
80.25 
83.06 
80.87 
82.74 
84.27 
82.70 
82.88 
84.56 
80.62 
81.58 
83.76 
81.17 
83.17 
79.13 
83.41 
82.44 
81.15 
83.74 
82.  62 
82.74 
82.58 
86.03 
84.34 
77.  53 

13.13 
15.10 
14.67 
13.90 
13.49 
16.63 
13.65 
12.65 
11.04 
14.09 
13.27 
14.05 
13.  52 
13.69 
12.86 
15.04 
18.54 
14.59 
13.66 
15.  02 
14.12 
13.88 
15.28 
13.48 
15.  15 
14.05 
12.24 
13.22 
14.42 
12.98 
15.45 
14.92 
12.70 
16.39 
14.04 
14.04 
13.84 
13.98 
13.95 
13.46 
14.11 
13.31 
14.07 
11.49 
13.80 
16.79 

1.93 
5.14 
2.90 
1.27 
4.27 
3.48 
1.49 
2.16 
2.66 
2.83 
2.46 
2.81 
1.41 
3.10 
1.25 
3.19 
4.61 
2.76 
3.21 
1.28 
2.07 
2.17 
3.44 
2.54 
2.79 
2.54 
2.30 
2.41 
1.24 
1.35 
3.06 
2.74 
1.53 
1.83 
1.57 
5.62 
1.45 
2.08 
3.45 
1.67 
1.87 
2.60 
2.31 
1.61 
.92 
3.60 

1.68 
1.10 
.81 
1.52 
.60 
1.07 
.85 
.36 
1.14 
.81 
.89 
.93 
1.04 
.'92 
1.12 
.96 
1.64 
.84 
1.43 
1.54 
1.28 
2.12 
1.03 
.92 
1.19 
.67 
1.19 
1.67 
1.46 
1.11 
.87 
.76 
2.01 
.61 
1.22 
1.21 
1.30 
1.50 
1.45 
1.13 
1.40 
1.35 
1.04 
.87 
.94 
2.08 

389 
424 
420 
298 
360 
582 
780 
607 
500 

"'568' 
471 
700 

"i,"7oi' 

372 
1,008 
620 
693 
155 
459 
390 

"i.'ofK)" 
2,068 
495 
568 
402 
1,422 
1,422 
345 
324 
181 
401 
310 
576 
792 
600 
587 
844 
493 
326 
531 
472 

24 

26 
22 

.do  

32 

.38 

August  
...do  
October.  .  . 
July  

26 
30 

.15 
'".&)' 

August  
...do  
...do  
November 
August  .  .  . 
...do  
July  
August  
...do  

33 
27 
32J 

35 

"it" 

30 
25 

"io" 
"io" 

'12' 

15 

2 
20 
6 
4 

"io" 

"12 

8 
44 
44 
12 

"io" 

8 
8 
59 
4 

"36' 
12 
4 
10 
30 
2 
8 
8 
10 
16 
20 
6 

14 
20 
14 
8 
10 
14 
15 
15 
15 
13 
15 
20 
11 
12 
14 
16 
15 
24 
20 
30 
20 
15 
32 
30 
26 
30 
33 
26 
22 
12 
20 

...do  
...do... 

.  .do  

25 
25 
25 
31 
28 
29 

...do  
...do  
...do  
...do  
...do  



...do  
...do  
...do  
...do  
...do  
...do  
October.  .  . 
do 

16 

23 
25 
31 
30 
27 
32 
24 
29 
31 
28 
23 
25 

32  " 
33J 
30 

.60 
.55 
.45 

January.  .  . 
September 
October.  .  . 
January.  .  . 
..do  

.62 
.45 
.60 
.58 
.66 
.63 
.64 
.40 

October.  .  . 
August  — 
...do  
...do  
.do.. 

September 
...do... 

24  COMPOSITION   OF  AMERICAN   CREAMERY  BUTTER. 

TABLE  I. — Detailed  analyses  of  samples  of  American  creamery  butter — Continued. 


» 
"3. 

*o 

i 
I 

Month  taken. 

Composition. 

Amount  of  butter  made. 

Test  of  cream. 

Acidity  of  cream. 

Kind  of  churn  used. 

I 

M 
1 

Size  of  granules. 

Churning  temperature. 

Temperature  of  wash 
water. 

Revolu- 
tions in 
wash 
water. 

Revolutions  worked. 

Is 

1 

3 

m 

1 

ia 

o 

a  • 

"3 

CQ 

T3 

i 

O 

5 

Bii 
II 

~o 

°u 

X  0 
fe« 
^  0 
« 

271 
278 
279 
280 
281 
282 
283 
285 
286 
287 
288 
289 
290 
291 
293 
295 
296 
297 
298 
299 
300 
301 
302 
303 
304 
305 
306 
307 
308 
309 
311 
312 
313 
314 
315 
316 
317 
318 
319 
322 
323 
324 
326 
327 
328 
329- 
330 
331 
332 
334 
335 
337 
338 
339 
340 
360 
361 
364 
365 
369 
370 
371 
372 
373 
374 
375 
381 
383 
384 
385 
386 
387 

September 
July  

Perot. 
83.67 
80.54 
81.81 
82.81 
81.99 
81.43 
83.04 
80.86 
82.45 
82.21 
83.36 
80.49 
80.27 
81.05 
80.86 
81.34 
82.53 
80.67 
82.20 
81.22 
80.15 
84.76 
82.85 
82.12 
82.48 
83.38 
85.02 
83.34 
83.48 
81.24 
82.96 
82.30 
84.33 
81.13 
83.64 
83.96 

Perct. 
13.70 
15.36 
14.64 
13.38 
14.70 
13.88 
13.18 
16.43 
13.92 
13.99 
13.56 
14.14 
16.78 
15.61 
14.73 
14.28 
14.84 
14.70 
13.78 
15.49 
14.88 
11.97 
14.42 
14.05 
14.00 
13.52 
12.21 
14.20 
12.89 
14.54 
13.29 
14.20 
13.55 
14.90 
13.72 
12.70 

P.ct. 
1.39 
3.20 
2.46 
2.89 
2.86 
3.57 
2.90 
1.76 
2.36 
3.06 
2.15 
3-20 
1.94 
2.42 
3.62 
2.84 
1.86 
3.36 
3.74 
2.23 
3.63 
1.75 
1.59 
1.84 
1.85 
1.98 
1.44 
1.13 
1.53 
2.93 
L44 
1.85 
.99 
2.79 
1.35 
1.  CO 

P.ct. 

1.24 
.90 
1.09 
.92 
.45 
1.12 
.88 
.95 
1.27 
.74 
.93 
2.17 
1.01 
.92 
.79 
1.54 
.77 
1.27 
.28 
1.06 
1.34 
1.52 
1.14 
1.99 
1.67 
1.12 
1.33 
1.33 
2.10 
1.29 
2.31 
1.65 
1.13 
1.18 
1.29 
1.74 

Lbs. 

286 
800 
712 
950 
500 
800 
600 
840 
772 
748 
690 
630 
1,035 
1,126 
600 
600 
600 
117 
560 
393 
110 
617 
1,000 
625 
404 
194 
202 
317 
222 
450 
285 
656 
470 
419 
200 
1,000 

P.ct. 

25 

P.ct. 

E 
B 
B 
B 
B 
B 
B 
I 
I 
I 
B 
I 
I 
I 
I 
B 
B 
B 
I 
I 
F 
E 
B 
I 
B 
I 
E 
I 
E 
I 
F 
I 
I 
I 
E 
E 
I 
B 
B 
H 
G 
G 
G 
H 
G 
G 
G 
G 
G 
G 
G 
B 
G 
G 
B 
I 
B 
B 
B 
B 
G 
B 
B 
B 
I 
B 
E 
I 
D 
I 
I 
B 

Mins. 
50 
55 
50 
55 
35 
40 
40 
60 
90 
105 
45 
40 
30 
60 
70 
60 
60 
60 
55 
35 
20 
68 
15 
71 
35 
75 
30 
50 
45 
45 
30 
55 
60 
70 
45 
60 
45 
60 
60 
60, 
60 
120 
16 
65 
40 
40 
30 
40 
45 
20 
60 
50 
'  30 
40 
60 
45 
50 
55 
70 
60 
60 
20 
30 
20 
60 
30 
60 
40 
60 
45 
60 
75 

M 
L 
L 
L 
S 
L 
M 
L 
M 
M 
M 
M 
M 
M 
M 
M 
M 
M 
L 
M 
M 
M 
L 
M 
S 
8 
S 
M 
M 
M 
S 
L 
L 
M 
M 
L 
M 
M 
L 
L 
L 
M 
S 
S 
M 
M 
M 
S 
M 
S 
L 
M 
S 
M 
S 
S 
S 
L 
L 
L 
S 
L 
S 
S 
S 
S 
M 
L 
L 
S 
M 
L 

°F. 

59 
54 
54 
54 
52 
54 
58 
53 
56 
56 
54 
52 
53 
54 
56 
54 
54 
53 
54 
50 
54 
55 
52 
55 
48 
54 
60 
52 
58 
53 
58 
55 
56 
58 
58 
51 
57 
57 
56 
57 
57 
63 
63 
56 
66 
61 
65 
60 
60 
58 
64 
61 
61 
65 
62 
54 
56 
54 
54 
54 
55 
54 
52 
55 
56 
56 
50 
54 
53 
52 
56 
58 

°F. 
58 
60 
60 
60 
58 
60 
58 
54 
56 
54 
50 
52 
53 
52 
52 
54 
50 
52 
52 
50 
56 
52 
52 
54 
50 
54 
53 
50 
52 
54 
56 
55 
52 
52 
52 
56 
60 
56 
54 
55 
62 
58 
61 
62 
60 
43 
58 
42 
44 
45 
59 
68 
56 
59 
67 
50 
64 
62 
60 
58 
58 
58 
58 
58 
60 
56 
56 
54 
51 
58 
52 
58 

"26" 

"16" 
4 

"is" 

"io" 

"s" 

io 

22 
12 
12 
12 
12 
12 
12 
12 
10 
12 
4 
12 
38 
6 
6 

'"& 

25 
30 
10 

"26" 

"26" 

"22" 
10 
7 
17 
6 

25 

18 
18 
16 
18 
18 
18 
12 
30 
12 
28 
9 
15 
16 
12 
18 
24 
24 
25 
18 
35 
20 
18 
18 
15 
17 
20 
15 
20 
12 

0.23 
.30 
.23 
.29 
.25 

August  — 
do  

...do... 

do 

March  
August  — 
November 
August  — 
do 

31 

28 
25 

...do  .. 

25 
30 

do 

.do    .     . 

do 

25 
32 

26 

September 
October.  .  . 
.do... 

do 

do  .   . 

35 

.51 

August  
.    do  

25 
40 
25 
30 

.64 
.54 
.59 

...do... 

do 

...do  

September 
October.  .  . 
August  — 
October.  .  . 
do    . 

.70 

26 

August  
.do 

25 

6 

"36" 
10 
10 
12 
10 
10 
12 
66 
9 
5 
13 

10 
16 
13 
20 
15 
10 
25 
25 
72 
13 
18 
12 
105 
12 
13 
9 
14 
13 
16 
15 
15 
20 
15 
15 
11 
15 
18 
18 
18 
24 
18 
18 
14 
12 
22 
18 
13 
24 
10 
14 
27 

...do... 

do 

28 
25 

September 
do 

.do  

81.51 
80.73 
82.41 
79.71 
80.27 
79.75 
81.86 
78.98 
81.98 
84.93 
83.00 
81.59 
81.  78 

15.29 
14.18 
14.  CO 
13.74 
15.14 
13.64 
14.76 
13.92 
14.22 
12.65 
14.48 
14.32 
13.78 

1.73 
4.05 
2.36 
4.11 
2.41 
4.09 
2.16 
4.14 
2.50 
1.90 
1.19 
2.70 
2.79 

1.47 
1.04 
.63 
2.44 
2.18 
2.52 
1.22 
2.96 
1.30 
.52 
1.33 
1.39 
1.65 

2G5 
600 
449 
429 
705 
560 

October.  .  . 
August  
September 
August  
do 

33 

30i 
30 
29 
27 
26 

September 
...do  
August  
...do  
...do  
do 

207 
4,400 

24 
29£ 
33 

32 

.45 

".'69' 

"2" 
"9" 

4 
83 
4 
4 
5 
82 
27 
20 
85 
30 

""2" 
12 
12 
12 
20 
12 
12 
3 
9 
5 
12 
10 

"io" 

10 
12 

do. 

34 

do 

78.72 
79.78 

14.  60 

14.87 

3.27 
2.74 

3.41 
2.61 

30 

do    . 

31 

27J 
37 

.65 

...do  
do 

81.77 
82.68 

12.70 
13.56 

3.78 
2.79 

1.75 
.97 

...do  
do. 

83.19 
86.91 

12.62 
11.  13 

3.01 
.94 

1.18 
1.02 

32* 
27 

.50 

September 
...do  
August  
...do  
do 

80.45 
77.64 
80.80 
78.78 
82.65 
83.08 
81.67 
81.93 
83.51 
79.46 
82.63 
81.84 
82.69 
80.96 
84.06 
82.35 
8L74 

15.03 
16.61 
14.30 
16.39 
13.10 
13.09 
13.84 
14.15 
13.83 
15.11 
13.90 
15.25 
13.94 
13.57 
13.20 
13.89 
14.31 

2.56 
4.47 
3.24 
4.06 
3.14 
3.20 
3.21 
2.89 
1.46 
4.93 
2.60 
1.82 
2.21 
4.32 
1.37 
2.61 
3.07 

1.96 
1.28 
1.66 
.77 
1.11 
.63 
1.28 
1.03 
1.20 
.50 
.87 
1.09 
1.16 
1.15 
1.37 
1.15 
.88 

506 
500 
950 
1,050 
1,000 
385 
450 
900 
325 
700 
567 
560 
291 
545 
582 
700 
623 

30 
32 

.29 
.28 
.28 

September 
August  
...do  
October.  .  . 
...do  
do 

28 

.29 
.27 

September 

do 

August  
September 
do 

22 

...do  

23 

APPENDIX. 


25 


TABLE  I. — Detailed  analyses  of  samples  of  American  creamery  butter — Continued. 


Number  of  sample. 

Month  taken. 

Composition. 

Amount  of  butter  made. 

Test  of  cream. 

Acidity  of  cream. 

Kind  of  churn  used. 

Churning  time. 

n 

J< 

3 

"3 

o 

3 

Churning  temperature. 

Temperature  of  wash 
water. 

Revolu- 
tions in 
wash 
water. 

Revolutions  worked. 

B 
"a 

n 

o 

15 

A 

•o 
O 

d 
2  be 

it 

388 
389 
390 
391 
393 
394 
395 
396 
397 
398 
399 
400 
401 
403 
404 
405 
407 
408 
409 
410 
411 
412 
413 
414 
415 
416 
417 
418 
419 
420 
421 
422 
423 
424 
425 
426 
427 
428 
429 
436 
437 
439 
445 
455 
456 
457 
458 
459 
461 
462 
463 
464 
435 
466 
467 
468 
469 
470 
471 
472 
473 
474 
475 
476 
477 
479 
480 
481 
482 
483 
485 
486 

August  — 
do 

Perct. 
82.41 
81.93 
78.89 
81.39 
77.09 
85.51 
83.54 
84.37 
83.43 
83.38 
82.52 
81.89 
80.95 
82.55 
81.60 
83.80 
83.88 
79.08 
81.32 
85.01 
81.95 
84.22 
83.03 
78.  65 
82.92 
83.21 
84.62 
83.45 
84.60 
80.31 
84.01 
83.28 
83.96 
83.31 
83.41 
83.60 
83.45 
86.  60 
83.23 
83.43 
81.87 
75.93 
81.85 
81.06 
80.96 
83.51 
82.34 
83.48 
84.46 
81.57 
83.20 
85.36 
81.32 
80.40 
81.37 
83.30 
82.02 
82.82 
82.27 
84.01 

Perct: 
13.09 
13.65 
14.54 
15.70 
16.52 
12.89 
12.98 
12.15 
13.75 
13.73 
13.50 
12.45 
13.78 
14.12 
14.41 
13.18 
13.59 
15.25 
14.30 
12.07 
13.63 
13.35 
13.89 
16.12 
14.17 
13.67 
13.60 
13.52 
13.14 
15.05 
12.76 
13.  17 
13.25 
12.85 
13.46 
13.12 
13.62 
11.51 
13.65 
13.19 
13.05 
16.75 
13.87 
14.98 
14.09 
12.74 
14.14 
13.06 
12.16 
13.15 
13.80 
11.59 
14.08 
13.82 
13.  97 
13.99 
14.17 
13.16 
13.58 
13.09 

P.ct. 

3.38 
3.34 
5.24 
1.41 
5.26 
.95 
2.07 
1.64 
1.81 
2.00 
2.75 
3.71 
3.36 
2.37 
2.64 
.97 
.99 
4.48 
2.43 
1.73 
3.20 
.78 
1.98 
4.06 
1.70 
1.C8 
1.66 
1.61 
1.24 
3.82 
1.95 
1.91 
2.01 
1.24 
2.61 
2.C9 
1.92 
.98 
2.12 
2.46 
3.03 
5.98 
2.43 
1.72 
2.04 
1.59 
1.44 
1.45 
1.83 
2.24 
1.54 
1.09 
3.43 
4.59 
3.42 
1.36 
2.36 
2.28 
2.77 
1.82 

P.ct. 
1.12 
1.08 
1.33 
1.50 
1.13 
.65 
1.41 
1.84 
1.01 
.89 
1.23 
1.95 
1.91 
.96 
1.35 
2.05 
1.54 
1.19 
1.95 
1.19 
1.22 
1.65 
1.10 
1.17 
1.21 
1.44 
.12 
1.42 
1.02 
.82 
1.28 
1.64 
.78 
2.60 
.52 
1.19 
1.01 
.91 
1.00 
.92 
2.05 
1.34 
1.85 
2.24 
2.91 
2.16 
2.08 
2.01 
1.55 
3.04 
1.46 
1.96 
1.17 
1.19 
1.24 
1.35 
1.45 
1.74 
1.38 
1  08 

Lbs. 

632 
236 
515 
530 
750 
407 
498 
365 
395 
395 
620 
550 
467 
500 
445 
423 
199 
965 
499 
586 
530 
375 
635 
856 
354 
423 
430 
566 
426 
992 
424 
414 
541 
833 
572 
571 
428 
423 
418 
420 
531 
370 
618 
239 
423 
202 
600 
116 
415 
403 
655 
1.050 
870 
818 
773 
345 
583 
567 
720 
651 

P.ct. 
23 

P.ct. 

I 
I 
I 
I 
I 
D 
I 
I 
G 
I 
I 
I 
I 
I 
I 
B 
B 
E 
B 
B 
B 
B 
B 
E 
B 
B 
B 
B 
B 
E 
B 
B 
B 
B 
B 
B 
B 
B 
B 
I 
B 
C. 
B 
E 
B 
B 
B 
B 
E 
I 
B 
B 
I 
I 
B 
B 
B 
B 
B 
B 
B 
B 
B 
I 
I 
E 
E 
B 
B 
B 
B 
B 

Mins. 
60 
30 
25 
40 
30 
40 
45 
75 
70 
20 
40 
30 
35 
35 
35 
35 
35 
70 
48 
20 
45 
30 
18 
75 
28 
2.5 
25 
55 
40 
85 
33 
45 
43 
45 
80 
71 
23 
30 
35 
60 
60 
40 
40 
55 
45 
25 
40 
45 
50 
60 
33 
75 
60 
35 
45 
60 
40 
45 
35 
75 
75 
60 
55 
40 
60 
40 
40 
60 
75 
60 
40 
45 

M 
M 
L 
M 

L 
S 
M 
M 
M 
L 
S 
S 

s 

L 
L 

S 
S 
L 
L 
M 
L 
8 
L 
L 
M 
8 
L 
M 
L 
L 
S 
S 
L 
I, 
S 
S 
M 
S 

s 

L 
S 
M 
M 
M 

"M" 

M 

s 

M 

S 

s 

M 

S 
M 
S 
M 
S 
M 
M 
M 
M 
S 
S 
M 
M 
L 
M 
M 
M 
I, 
M 
M 

F. 
56 
56 
57 
57 
56 

48" 
50 
54 
54 

56 
50 
56 
56 
58 
60 
57 
60 
62 
61 
59 
63 
57 
61 
63 
60 
60 
54 
57 
61 
59 
60 
61 
61 
58 
60 
58 
63 
.54 
55 
52 
62 
54 
52 
59 
58 
62 
57 
56 
56 
55 
.58 
56 
59 
54 
58 
54 
62 
59 
55 
58 
55 
60 
57 
60 
56 
54 
56 
55 
56 
58 

51 
52 
54 
63 
61 
52 
54 
56 
52 
54 
52 
54 
54 
58 
51 
58 
62 
66 
59 
52 
53 
58 
54 
66 
(2 
56 
55 
60 
60 
66 
C2 
62 
59 
53 
63 
57 
55 
58 
61 
65 
56 
53 
60 
63 
62 
61 
65 
58 
62 
64 
60 
58 
72 
62 
64 
54 
58 
58 
60 
62 
56 
54 
48* 
62 
58 
M 
54 
50 
56 
54 
52 
60 

2 

"s" 

5 

4 
13 
10 

"i" 

4 
20 
10 
10 
12 
10 
8 

~6 
18 
2 
20 
35 
2 
12 
8 

11 
35 
14 
10 

7 
10 
35 
20 
25 
2 
8 

2 
10 
2 
20 
6 

24 
U 
2( 
i 
li 
U 
a 

"ii 

U 

11 

2 
11 

H 
11 
» 
21 
41 
21 
1) 
1 
21 
1 
3' 
2, 
2* 
1 
21 
1 
4 
2 
2 
2 
i 
1 
3 
i 
2 

L' 
1 

2 

' 

! 

2 
2 
2 
2 
2 
2 

1 
2 

1 

9 

i 
i 

2 

• 
• 
I 
2 
2 
:• 
I 
1 
2 
2 

! 

2 
2 
2 
1 

do  

September 
..do  
..do  
August  — 
do  

0.56 

.54 
.42 

September 
August  — 
..do  
..do  
do     

"i 

"2 

7 

i2 
'io' 

"3" 
"5 

15 

23 

..do  
..do  

do     

31 

22J 

..do  
September 
..do  
August  
..do  
..do  
do 

.50 

"27" 
26 
31 

27J 

.40 

.60 

September 
August  — 
..do  
..do  
.  do   

25 
27J 
27 
29 
32 

.65 

.  do  

.60 

September 
August  — 
..do  
September 
August  — 
do 

26J 
24 

.60 

.60 

26 
25 
30 
27 
31 
24 

.50 

September 
August  
do  ... 

...do  
September 
...do  
..do  

.20 

30 
27 
25 
33 
31 
30 
27 
30 
32 
28 
35 
27 
29 
27J 

26' 
30 
32 
26 
32J 

10 

10 

7 

"io 

10 
5 
25 
10 
12 
25 
4.5 
15 
10 
8 
12 
25 

"io 

10 
5 
20 

'"7 
5 
10 
10 
8 
26 

...do  

August  — 
September 
...do  

.34 

.68 
.65 
.65 
.55 
.65 
.60 
.55 
.60 
.67 
.59 

"."SO 
.60 
.65 

do  ... 

August... 
...do  

October.  . 
August... 
October.  . 
.  do.      . 

August... 
...do  
...do  
Septembe 
do 

...do  
...do.... 

do 

83.46 
85.02 
81.18 
83.12 
84.48 
81.51 
82.10 
80.30 
82.54 
81.18 
79.80 
84.37 

13.13 
12.07 
13.  67 
13.97 
13.19 
15.53 
14.24 
14.63 
14.03 
14.04 
15.  11 
11.86 

2.03 
1.85 
3.62 
1.43 
1.14 
1.85 
2.33 
3.63 
2.09 
3.03 
2.66 
.76 

1.38 
1.06 
1.53 
1.48 
1.19 
1.11 
1.33 
1.44 
1.34 
1.75 
2.43 
3.01 

528 
617 
550 
564 
420 
477 
2.53 
790 
1.546 
657 
311 
364 

30 
32 
29 
22 
29 
30 

.58 
.50 
.65 
.68 
.68 
.61 

...do  
August... 
do. 

Septembe 
August... 
Septembe 
...do  
October.  . 
Septembe 
August... 
October.  . 

30 

26  COMPOSITION   OP  AMERICAN   CREAMERY  BUTTER. 

TABLE  I. — Detailed  analyses  of  samples  of  American  creamery  butter — Continued. 


<c 

I 

*3 

! 

3 
$ 

d 
B 

3 

a 
1 

.Composition. 

» 

T3 
• 

a 

lH 

•2 
"3 

£> 

"3 

Ml 

§ 
0 

a 

«! 

a 

o 

"o 

1 

S 

0 

"o 
£> 

j§ 
'3 

i 

% 

a 

o 
o 
•o 

.a 

M 

1 
u 

_g 

A 
o 

V) 

J5< 

3 

U) 

o 

.§ 

02 

M 
S 
M 
M 
S 
M 
M 
M 
M 
M 
M 
S 
S 
S 
M 
M 
M 
L 
S 
M 
M 
M 
S 
S 
S 

s 
s 
s 

M 

S 
S 

'M~ 

M 

S 
M 
S 
M 
L 
S 
S 
L 
L 
M 
M 
S 
S 
M 
S 
L 
L 
L 
M 
L 
L 
S 
S 
S 

s 

L 
S 
M 
M 

S 
S 
M 
M 

S 
S 
R 

1 

1 

5 

| 

o 

1 

°F. 

57 
54 
62 
56 
52 
58 
56 
59 
59 
55 
58 

"WJ" 
57 
54 
58 
58 
57 
64 
54 
52 
61 
58 
54 
56 
57 
54 
49 
56 
54 
58 
54 
53 
58 
58 
57 
62 
60 
60 
58 
59 
56 
54 
52 
56 
58 
58 
56 
56 
56 
58 
59 
56 
60 
61 
59 
60 
61 
62 
61 
54 
60 
58 
59 
57 
55 
58 
58 
52 
58 

JE 

"3 
J 

IS 

2 
• 

ft 

a 

o 

°F. 
56 
50 
58 
58 
59 
56 
60 
62 
62 
55 
62 
60 
60 
54 
52 
60 

Revolu- 
tions in 
wash 
water. 

1 
1 

1 

1 
3 

1 

• 

tf 

14 
21 
14 
24 

28 

"24 

28 
24 
30 
24 
25 
20 
20 
25 
14 
22 
22 
10 
64 
62 
24 
20 
17 
25 
28 
25 
40 
28 
30 
18 
18 
22 
25 
25 
30 
19 
20 
25 
9 
22 
20 
25 
13 
24 
20 
20 
16 
27 
20 
25 
18 
19 
18 
20 
20 
14 
16 
9 
13 
28 
28 
25 
20 
25 
32 
16 
28 
24 
14 

1 
I 

3 

m 

t 

3 

5 

o 

a 

"c« 

CQ 

•d 

S 
o 

a 
I* 

7>  ca 
II 
'o 
M 

-M 

3 
<=h 

«s 

fc  <*> 
3*3 
M 

487 
488 
489 
490 
491 
492 
493 
494 
495 
496 
497 
498 
499 
500 
501 
502 
503 
504 
507 
518 
519 
524 
525 
526 
537 
538 
541 
549 
551 
552 
553 
556 
562 
563 
564 
565 
566 
567 
568 
569 
570 
571 
572 
573 
574 
575 
576 
580 
581 
583 
585 
587 
589 
590 
591 
592 
593 
594 
615 
616 
618 
619 
620 
621 
622 
623 
624 
625 
626 
628 

October... 
..do  
November 
August  — 
March  
February  . 
March  
..do  
..do  
..do  
..do  
do  

Perct. 

83.44 
84.99 
82.02 
84.10 
82.09 
84.28 
83.30 
80.90 
83.23 
80.64 
81.53 
83.36 
83.11 
84.36 
82.11 
83.  56 
87.39 
80.97 
80.87 

Perct. 
13.25 
12.73 
14.80 
12.17 
14.15 
12.59 
13.  52 
15.05 
13.62 
13.12 
14.77 
13.43 
12.  66 
12.29 
12.80 
13.33 
10.13 
14.  61 
16.19 

P.ct. 

2.21 
1.37 
1.72 
2.37 
2.14 
1.96 
1.80 
2.67 
1.78 
2.92 
2.32 
1.85 
2.20 
1.98 
3.02 
1.51 
1.76 
3.57 
1.64 

P.ct. 
1.10 
.91 
1.46 
1.36 
1.62 
1.17 
1.38 
1.38 
1.37 
3.32 
1.38 
1.36 
2.03 
1.37 
2.07 
1.60 
.72 
.85 
1.30 

Lbs. 
504 
256 
624 
583 
591 
186 

"524 
463 
630 
519 
598 
388 
500 
635 
563 
410 
879 

P.ct. 

P.ct. 

B 
B 
B 
B 
E 
B 
B 
I 
B 
B 
B 
B 
I 
B 
B 
I 
I 
I 
B 
B 
B 
I 
E 
B 
B 
E 
B 
B 
B 
B 
B 
G 
B 
B 
B 
B 
I 
E 
B 
E 
E 
C 
B 
I 
E 
B 
E 
I 
B 
I 
B 
B 
I 
B 
B 
B 
B 
B 
B 
B 
B 
B 
B 
C 
I 
B 
I 

I 

Mins. 
45 
40 
90 
50 
60 
45 
35 
80 
90 
35 
90 
60 
45 
45 
60 
90 
45 
20 
35 
25 
15 
19 
45 
60 
55 
30 
35 
40 
35 
45 
40 
40 
27 
30 
90 
70 
45 
60 
35 
105 
60 
30 
25 
60 
40 
30 
45 
75 
45 
200 
35 
50 
70 
50 
17 
70 
40 
35 
45 
30 
45 
40 
35 
30 
45 
40 
30 
45 

"16" 
"5" 

4 
"l2 

io 

10 
8 
15 
12 

"J4" 
20 

""&' 
6 
...... 

8 

7 

"io 

5 
6 
9 
8 
7 
16 
10 

"io" 

21 

24 
27 
25 
25 
38 
36 
22 
24 

0.35 

.do  

..do  
do..   . 

28 

.do  

..do  
April  

25 

58 
68 
60 
56 
52 
54 
49 
57 
57 
58 
58 
60 
54 
60 
52 
53 
50 
58 
60 
56 
59 
60 
57 
59 
56 
55 
58 
52 
54 
52 
56 
62 
56 
56 
66 
56 
66 
56 
60 
61 
62 
52 
61 
54 
58 
46 
60 
63 
58 
60 
58 
60 
67 

4 

"is" 

May  

April  

84.  C6 
83.88 
81.01 
81.45 
82.94 
81.89 
79.82 
83.34 
78.87 
82.46 
81.81 
81.21 
78.79 
80.78 
83.  34 
80.75 
80.11 
79.74 
84.25 
82.33 
78.43 
81.25 
82.14 
78.74 
79.66 
84.01 
82.42 
82.20 
82.79 
82.99 
80.96 
80.90 
80.29 
81.24 
81.34 
81.79 
84.74 
83.65 
84.71 
85.92 
85.43 
83.34 
85.75 
85.21 
84.22 
82.75 
83.88 
82.85 
84.11 
86.32 
86.68 

10.95 
13.14 
14.  64 
15.40 
13.39 
13.92 
14.36 
13.37 
15.01 
13.  43 
13.34 
13.85 
15.  64 
14.84 
13.72 
14.  53 
14.61 
14.67 
12.37 
13.92 
16.34 
14.71 
13.49 
15.46 
17.49 
11.18 
13.92 
14.26 
13.60 
13.  23 
13.88 
14.59 
14.45 
14.21 
13.82 
13.82 
12.58 
13.61 
13.  78 
11.45 
12.02 
12.82 
11.90 
11.65 
13.22 
14.44 
12.72 
13.81 
13.67 
10.76 
11.04 

4.29 
1.79 
3.57 
2.48 
1.79 
2.72 
3.32 
1.53 
2.95 
2.26 
3.17 
1.52 
3.28 
2.69 
1.04 
2.91 
2.06 
2.34 
1.71 
2.52 
3.58 
2.24 
3.24 
4.04 
1.15 
3.80 
2.57 
1.23 
2.27 
2.06 
3.74 
2.98 
3.27 
3.29 
3.81 
3.31 
1.77 
1.18 
.82 
2.40 
1.69 
2.84 
1.50 
T35 
1.83 
1.41 
3.10 
2.47 
1.04 
2.22 
2.37 

.70 
1.19 
.78 
.67 
1.98 
1.47 
2.50 
1.76 
3.17 
1.85 
1.68 
3.42 
2.29 
1.69 
1.90 
1.81 
3.22 
3.25 
1.67 
1.23 
1.65 
1.80 
1.13 
1.76 
1.70 
1.01 
1.09 
2.31 
1.34 
1.12 
1.42 
1.53 
1.99 
1.26 
1.03 
1.08 
.91 
1.56 
.69 
.23 
.86 
1.00 
.85 
.79 
.73 
1.40 
.30 
.87 
1.18 
.70 
1.01 

178 
280 
504 
582 
166 
683 
795 
313 
384 
310 
834 
!4,349 
675 
240 
182 
290 
404 
630 
645 
570 
545 
610 
208 
750 
692 
390 
570 
260 
700 
540 
948 
640 

""GU 

"445 
654 
118 
62 
945 
630 
450 
548 
352 
184 
168 
568 
449 
599 
409 
115 

24 
25 

28 
27 
24 
27 
31 
34 
33 
30 
28 
30 
27 
30 
25J 

.27 
.34 

..do  
September 
May 

October.  .  . 
September 
October.  .  . 
August  — 
September 
October.  .  . 
September 
.do  

.55 
.50 

.45 

.65 

"is" 
"io" 

"3" 
"5" 
"a 

"7" 

"25" 

20 

"s 

20 
25 
25 
12 
10 
18 
18 
5 
12 
5 
20 
6 
5 
10 
10 
20 

"io" 

32 

25 
10 
15 
2 
7 
2 
12 
8 
12 

"i2" 
20 
18 
12 
12 
4 
10 

"26" 
12 

~3 
16 
6 

.52 
.70 
.51 

October... 
do 

November 
December. 
November 
.do  .   ... 

28J 
24 
30 
25J 

December. 
...do  
...do  
...do  
...do  
September 
...do  
...do  

.71 
.71 
.43 

"32" 
29 

.do  

28 

...do  
...do  
..do  

25 

...do  

October.  . 
Septembe 
...do  
...do  
...do  
November 
Septembe 
October.. 
April  
...do  

28 

.60 
.40 

"27' 
26 
35 
34 
25 
20 

.30 
.60 

"."52 
.60 

...do  
...do  
...do  
do 

November 
May  
April  
...do  

29 
43 

25 

...do  

October.  . 

G 

35 

One  day's  make,  several  churnings. 


APPENDIX.  27 

TABLE  I. — Detailed  analyses  of  samples  of  American  creamery  butter — Continued. 


Number  of  sample. 

Month  taken. 

Composition. 

Amount  of  butter  made. 

Test  of  cream. 

Acidity  of  cream. 

Kind  of  churn  used. 

1 
M 

_fl 

ft 

O 

Size  of  granules. 

03 

i 

s 

E 

W> 

3 

a 
o 

Temperature  of  wash 
water. 

Revolu- 
tions in 
wash 
water. 

Revolutions  worked. 

d 

1 
"3 
« 

1 

i 

^ 

1 

o 

.9 

52  c« 
Ji 

1 

3 

£§ 

S  M 
"o"o 

tf 

630 
631 
632 
633 
634 
635 
637 
639 
640 
643 
644 
645 
646 
647 
648 
649 
650 
651 
652 
653 
654 
656 
657 
658 
659 
660 
662 
667 
668 
663 
670 
671 
673 
674 
675 
678 
679. 
680 
681 
682 
683 
684 
685 
686 
687 
688 
689 
690 
691 
692 
693 
694 
695 
696 
697 

in 

700 
701 
702 
704 
705 
706 
707 
708 
710 
711 
712 
713 
716 
717 
723 
724 

October.  .  . 
April  

Perct. 
84.30 
83.34 
82.79 
80.76 
81.48 
81.82 
79.55 
81.66 
81.39 
84.16 
82.99 
83.89 
82.88 
81.88 
83.98 
80.97 
81.26 
81.02 
83.23 
83.74 
84.04 
82.96 
82.80 
84.09 
82.60 
80.70 
82.57 
82.92 
84.72 
80.35 
83.79 
85.31 
81.84 
83.62 
77.95 
84.36 
81.68 
81.58 
84.13 
85.49 
85.03 
81.88 
83.45 
82.49 
82.75 
78.22 
81.92 
83.27 
85.05 
81.17 
82.51 
81.83 
84.69 
78.40 
83.87 
81.27 
81.28 
79.27 
82.44 
&1.96 
84.50 
81.21 
81.11 
79.45 
82.74 
80.61 
84.79 
84.64 
82.80 
80.48 
82.18 
83.03 

Perct. 
12.34 
13.90 
14.51 
14.38 
14.71 
14.22 
15.72 
14.52 
15.02 
11.55 
12.96 
12.60 
13.33 
13.79 
12.28 
14.37 
13.46 
14.72 
13.68 
13.49 
12.60 
13.72 
14.27 
13.59 
13.59 
13.78 
13.73 
12.91 
11.87 
15.19 
13.05 
11.90 
14.  62 
13.85 
17.28 
13.16 
14.46 
14.11 
12.44 
12.20 
12.91 
13.74 
13.54 
13.20 
13.  75 
16.97 
13.64 
11.63 
12.87 
13.32 
14.35 
14.89 
12.42 
15.80 
12.80 
15.26 
15.56 
16.  17 
13.64 
12.45 
11.84 
13.  18 
14.75 
15.55 
13.10 
15.10 
10.93 
12.80 
11.90 
15.92 
14.57 
13.07 

P.ct. 
1.03 
2.24 
1.65 
3.66 
2.55 
2.90 
2.73 
2.45 
2.30 
2.30 
2.18 
2.02 
2.59 
2.27 
3.13 
3.02 
4.04 
3.25 
2.01 
1.51 
2.07 
1.72 
1.72 
1.06 
2.08 
4.20 
2.63 
3.50 
2.13 
3.68 
2.50 
1.72 
2.60 
1.42 
3.83 
1.63 
2.56 
2.96 
2.7fi 
1.37 
1.77 
2.81 
1  •* 
3.07 
2.50 
3.33 
3.27 
3.93 
1.30 
4.30 
1.48 
2.12 
1.76 
4.62 
2.38 
2.42 
2.48 
3.41 
2.94 
2.83 
2.60 
4.71 
2.21 
3.46 
2.89 
3.38 
2.38 
1.41 
4.12 
1.70 
1.89 
2.45 

P.ct. 
2.33 
.52 
1.05 
1.20 
1.26 
1.06 
2.00 
1.37 
1.29 
1.99 
1.87 
1.49 
1.20 
2.06 
.61 
1.64 
1.24 
1.01 
1.08 
1.20 
1.29 
1.60 
1.21 
1.26 
1.73 
1.32 
1.07 
.67 
1.28 
.78 
.66 
1.07 
.94 
1.11 
.94 
.85 
1.30 
1.35 
.67 
.94 
.29 
1.57 
1.16 
1.24 
1.00 
1.48 
1.17 
1.17 
.78 
1.21 
1.66 
1.16 
1.13 
1.18 
.95 
1.05 
.68 
1.15 
.98 
.76 
1.00 
.90 
1.93 
1.54 
1.27 
.91 
.90 
.15 
.18 
.90 
.36 
.45 

Lbs. 

465 
133 
330 
800 
840 

"i.'oso" 

791 
860 
340 
1,030 
312 
553 
645 
650 
550 
786 
746 
533 
214 
520 

P.ct. 
28J 
24 

P.ct. 

I 
I 
I 
B 
G 
G 
G 
G 
H 

Mins. 
50 
25 
45 
45 
45 
90 
35 
40 

S 

s 

L 
L 
M 
M 

M 

°F. 
61 
62 
58 
58 
53 
57 
63 
52 
58 
60 
57 
60 
61 
61 
60 
56 
56 
50 
52 
54 
58 
56 
54 
56 
55 
53 
56 
62 
61 
54 
58 
51 
58 
04 
62 
56 
54 
58 
50 
58 
CO 
61 
62 
58 
55 
58 
56 
50 
58 
57 
58 
57 
59 
56 
62 
60 
61 
59 
58 
56 
58 
58 
58 
52 
,16 

"F. 
65 
60 
75 
64 
53 
58 
58 
52 
61 
60 
56 
60 
60 
59 
62 
56 
58 
55 
56 
56 
55 
56 
55 
56 
53 
56 
55 
64 
65 
56 
60 
60 
50 
66 
56 
56 
56 
60 
56 
f>0 
58 
60 
52 
60 
57 
62 
54 
60 
CO 
60 
54 
68 
58 
53 
61 
64 
58 
60 
CO 
56 
58 
60 
59 
57 
,18 

"io" 

8 

"a" 

"e" 

io" 
2i 

10 

12 

4 
8 
8 
15 
56 
8 
7 
56 
75 
26 
16 
34 
25 
34 
22 
7 
12 
12 
15 
16 
10 
10 
8 
6 

"15" 

10 
15 
6 
5 
15 
8 
5 
6 
4 
12 
7 
14 

"io" 

40 
12 

8 
20 
15 
10 
30 
10 
10 
C 
4 
0 
12 
16 
12 
13 
40 
10 
20 
15 
15 
15 
8 
14 

16 
16 
14 
20 
20 
8 
14 
15 
40 
16 
30 
35 
35 
45 
12 

ii 

"17 

14 
18 
4 
12 
14 
10 
12 
16 
12 
14 
26 
12 
25 

""4 
14 
30 
22 
25 
32 
30 
24 
42 
9 
25 
15 
15 
18 
15 
12 
28 
14 
18 
20 
44 
20 
25 
14 
25 
20 
30 

"is 

28 

a 

October.  .  . 
February  . 
December. 
January... 
.    do 

28 
36 
29 
29 
32 

December. 
January... 
April  

E 
B 
B 
B 
B 
I 
I 
I 
I 
I 
I 
I 
I 
I 
D 
I 
I 
I 
I 
I 
E 
I 

G 
j 

I 
I 
B 
E 
B 
B 
B 
B 
B 
B 
B 
I 
B 
I 
I 
I 
B 
I 
I 
B 
E 
B 
I 
I 
I 
G 
C 
B 
I 
B 
I 
F 

30 
60 
30 
45 
47 
60 
60 
60 
60 
60 
40 
60 
45 
42 
60 
40 
40 
28 
30 
20 
30 
25 
55 
30 
20 
30 
60 
60 
40 
30 
30 
40 
120 
45 
40 
50 
40 
45 
35 
20 
40 
60 
30 
40 
40 
35 
60 
60 
90 
40 
45 
45 
60 
30 
120 

3 
S 
M 
M 
S 
S 
M 
S 
M 
L 
M 
M 
S 
S 
M 
S 
M 
S 
M 
M 
M 
M 
S 
S 
S 
M 
S 

s 

M 
S 
M 

'M' 

'S 

s 

M 
M 

L 
M 
S 
M 
M 
S 
M 
S 
L 
M 
L 
L 
L 
M 
M 
M 
S 
M 
M 

...do  
December. 
A.  do  
..do 

"24" 
23 

25 

April  

October... 
...do  
...do  

...do  
...do  
...do  
September 
...do  
...do  
October... 
...do  
September 
April  

27 

530 
478 
587 
567 
203 
275 

""497 
375 
140 

""sis' 

493 
700 
598 
673 
232 
471 
670 
718 
945 
372 
550 
261 
846 
160 
106 
770 
740 
392 
315 
318 
775 
600 
740 
725 
177 
319 
400 
308 
386 
680 
670 
400 
314 
750 
428 
183 
648 
395 

264 
22 

28 

0.60 

...do  
March  
April  
May  

"36" 
32 

.  .  .do  

January... 
May  

"36" 

32 

.80 

.  .56 

April  

.  .  do     ... 

November 
April  

25J 

.54 

...do  
...do  

December. 
April  
October.  .  . 
...do  
...do  
..  do... 

24 
25 
26 
33 
25 
29 
22 
28 
33 
30 
33 
26 

.65 
.55 
.65 
.58 
.70 
.60 

...do  
...do  
...do  
...do  
...do... 

.60 
.75 
.55 

...do  
March  
February  . 
...do  

...do  

January... 
...do  

31 
26J 
28 

.59 
.51 

...do  
February  . 
November 
April  
November 
...do... 

30 
30 
20 

22 

.50 

...do  
...do... 

I 
I 
G 
A 
G 
B 
B 

50 
105 
30 
60 
35 
40 
35 

M 

L 
M 

S 
M 
8 
L 

56 
56 
62 
60 
62 
62 
64 

60 
54 
03 
52 
00 
68 
04 

8 
10 
6 

"io 

...do  
..  do 

32 
17 
27 
28 

.49 

.52 
.52 

December. 
January... 
...do... 

12 
15 
12 

"29 

24 

28  COMPOSITION   OF  AMERICAN   CEBAMEBY  ByTTEE. 

TABLE  I. — Detailed  analyses  of  samples  of  American  creamery  butter — Continued. 


Number  of  sample. 

Month  taken. 

Composition. 

Amount  of  butter  made. 

Test  of  cream. 

Acidity  of  cream. 

Kind  of  churn  used. 

Churning  time. 

1 

H 

*s 
s 

W 

Churning  temperature. 

Temperature  of  wash 
water. 

Revolu- 
tions in 
wash 
water. 

Revolutions  worked. 

« 

| 
• 

« 

ia 
% 

3 

02 

1 
O 

£ 

2  c8 

II 

=3  M 
O 

DB 

B 

°K- 

el 

fe« 

3° 
tf 

725 
726 
727 
728 
729 
730 
731 
732 
733 
734 
735 
736 
737 
738 
739 
740 
741 
742 
743 
744 
745 
746 
747 
748 
749 
750 
751 
752 
753 
754 
756 
757 
758 
759 
760 
761 
762 
763 
764 
765 
766 
767 
768 
769 
770 
771 
773 
775 
776 
777 
778 
779 
780 
781 
783 
784 
785 
786 
787 
788 
790 
791 
792 
793 
794 
795 
798 
799 
800 
801 
802 
803 

November 
..  do  

Perct. 
81.47 
83.68 
83.16 
83.80 
82.70 
86.36 
84.73 
83.31 
80.76 
83.62 
84.12 
83.30 
82.91 
81.45 
82.35 
82.38 
82.39 
78.77 
80.16 
84.42 
81.67 
83.83 
82.47 
81.18 
81.07 
80.72 
80.24 
77.77 
82.79 
82.17 
83.47 
82.54 
80.49 
80.20 
80.72 
82.32 
82.83 
84.11 
80.33 
84.02 
84.11 
84.83 
80.94 
84.60 
80.41 
84.13 
83.10 
84.86 
81.93 
83.39 
83.47 
81.95 
81.95 
82.45 
83.29 
73.49 
81.80 
85.72 
82.21 
82.88 
79.68 
81.12 
83.97 
84.51 
82.08 
80.98 
83.13 
84.28 
81.45 
84.08 
83.69 
83.24 

Perct. 
12.94 
12.72 
13.09 
12.15 
13.08 
12.02 
12.48 
13.44 
15.32 
12.98 
12.73 
13.48 
13.23 
15.14 
13.93 
13.80 
13.82 
14.77 
15.76 
12.18 
13.99 
12.63 
13.66 
13.68 
13.93 
15.70 
15.16 
15.52 
13.27 
14.38 
12.51 
14.00 
14.59 
15.49 
14.07 
11.56 
12.36 
13.37 
14.15 
12.33 
12.28 
12.72 
14.81 
12.94 
16.23 
13.07 
14.25 
13.22 
15.35 
13.  36 
13.84 
15.54 
14.30 
14.05 
14.54 
20.65 
15.41 
11.10 
15.08 
14.78 
16.38 
15.55 
14.22 
13.34 
15.72 
14.20 
13.83 
13.71 
15.11 
13.72 
12.72 
13.52 

P.ct. 

4.57 
1.98 
1.89 
2.95 
2.17 
.68 
1.70 
1.77 
2.48 
2.07 
2.03 
1.93 
2.82 
2.22 
2.33 
2.80 
2.85 
5.65 
2.29 
2.43 
3.36 
2.62 
2.09 
3.66 
2.30 
1.95 
3.81 
5.25 
2.25 
2.19 
2.60 
2.29 
3.08 
2.94 
3.90 
4.76 
3.63 
1.47 
4.36 
2.44 
2.97 
1.57 
3.25 
1.45 
2.15 
2.16 
2.01 
1.35 
2.15 
1.75 
2.04 
1.73 
2.80 
2.15 
1.67 
5.14 
1.65 
2.38 
2.22 
1.65 
3.03 
2.43 
1.34 
1.53 
2.75 
2.81 
1.90 
1.22 
2.13 
1.86 
2.62 
2.21 

.P.ct. 

1.02 
1.62 
1.86 
1.10 
2.05 
.94 
1.09 
1.48 
.44 
.33 
.12 
.29 
.04 
1.19 
1.39 
1.02 
.94 
.81 
1.79 
.97 
.98 
.92 
1.78 
1.48 
2.70 
1.63 
.79 
1.46 
1.69 
1.26 
1.42 
1.17 
1.84 
1.37 
1.31 
1.36 
1.18 
1.05 
1.16 
1.21 
.64 
.88 
1.00 
1.01 
1.21 
.64 
.64 
.57 
.57 
1.50 
.65 
.78 
.95 
1.35 
.50 
.72 
1.14 
.80 
.49 
.69 
.91 
.90 
.47 
.62 
.45 
1.01 
1.14 
.79 
1.31 
.34 
.97 
1.03 

Lbs. 

569 
327 
324 
468 
280 
218 
127 
432 
150 
782 
284 
522 
975 
133 
160 
149 
145 
266 
198 
330 
230 
685 
256 
249 
230 
429 
750 
785 
620 
720 
386 
680 
490 
275 
835 
246 
310 
209 
454 
242 
567 
541 
398 
435 
791 
407 
220 
336 
2,031 
980 
618 
217 
700 
750 
600 
600 
500 
750 
520 
850 
2,000 
280 
323 
1,037 
825 
650 
380 
274 
1,610 
1,256 
321 
545 

P.ct. 
30 
35 

27 
30 
30 
28 
31 
27 
25 
27 
30 
23 
28 
28 
24 
29 
22 
27i 
22i 
27 
28 
25 

P.ct. 

E 
I 
I 
B 
B 
E 
B 
B 
C 
I 
I 
B 
B 
C 
I 
C 
C 
E 
E 
E 
I 
B 
I 
I 
I 
I 
I 
I 
B 
I 
I 
I 
I 
I 
I 
I 
I 
B 
I 
I 
B 
B 
B 
B 
E 
B 
I 
I 
I 
G 
I 
G 
G 
I 
G 
G 
G 
G 
B 
G 
G 
I 
G 
I 
G 
G 
B 
I 
B 
B 
B 
B 

Mins. 
80 
35 
55 
85 
40 
60 
65 
60 
64 
75 
45 
48 
40 
35 
45 
25 
40 
30 
70 
30 
38 
55 
35 
47 
40 
120 
130 
60 
60 
45 
45 
30 
75 
24 
40 
60 
25 
45 
40 
30 
35 
25 
40 
30 
40 
40 
90 
30 
30 
30 
40 
25 
60 
75 
50 
60 
50 
60 
40 
75 
45 
40 
30 
30 
75 
45 
30 
10 
35 
40 
19 
35 

M 
M 

S 
8 
S 
M 
8 
M 
S 
M 
M 
M 
L 
M 
S 
8 
L 
M 
S 
8 
8 
8 
S 
8 
L 
M 
M 
M 
S 
8 
S 
M 
M 
M 
M 
M 
S 
S 
M 
S 
M 
8 
M 
M 
M 
8 
8 
M 
8 
L 
M 
L 
M 
M 
S 
S 
M 
S 
M 
S 
M 
L 
L 
S 
M 
M 
S 
M 
M 
8 
M 
M 

,p 

56 
56 
56 
58 
56 
62 
55 
59 
59 
57 
56 
55 
62 
61 
62 
58 
60 
60 
62 
60 
58 
60 
57 
56 
58 
59 
55 
60 
54 
56 
54 
60 
56 
60 
60 
60 
55 
56 
56 
62 
61 
58 
60 
60 
60 
55 
60 
60 
56 
58 
58 
62 
50 
57 
58 
50 
56 
57 
50 
50 
59 
60 
56 
60 
55 
58 
59 
64 
55 
60 
56 
56 

°F. 
62 
58 
56 
60 
66 
62 
58 
57 
62 
58 
60 
57 
62 
61 
62 
60 
58 
60 
62 
65 
63 
56 
63 
63 
63 
59 
58 
59 
65 
68 
60 
60 
66 
62 
58 
62 
61 
63 
66 
60 
63 
60 
62 
62 
59 
60 
60 
50 
57 
59 
58 
60 
54 
53 
58 
64 
56 
56 
56 
54 
57 
58 
55 
62 
50 
54 
62 
64 
53 
60 
60 
60 

io 

15 
8 

"i" 

5 

6 

"l2" 
4 

9 
6 
15 
6 
8 
12 
30 
6 
25 
25 
10 
4 
8 
15 
15 
10 
15 
10 
15 
25 
24 
12 
28 
24 
30 

12 

16 
11 
12 
14 

"16" 
10 
10 
20 
10 

"l2 

15 
14 

io 

7 
3 
20 
40 

26 
IS 
1C 

28 

ae 
is 

3C 

ie 

3C 
18 
IS 
18 
91 
S3 
18 
25 
25 
23 
17 
M 
24 
24 
33 
31 
3c 
11 
fi 
14 

"ii 

12 
11 

14 
li 
K 
S 
1C 
27 
18 

16 

2* 
18 
21 
25 
15 
2,5 
16 
13 
X 
12 
1C 

"i(i 
48 
It 

"if 
"as 

"is 

2! 

20 

"ia 

"24 
u 

23 

25 
24 
20 

0.50 
.60 
.55 
.50 
.58 
.65 
.50 
.51 

...do  

January... 
.  .  do  

November 
do  

..  do... 

do 

..do..   .. 

do 

January... 
December. 
November 
do 

.57 
.55 
.52 
.21 
.53 
.56 
.25 
.62 
.50 
.59 

December. 
November 
do     ... 

..  do  

January... 
December. 
..  do  

do 

...do  

27 
28 

.43 

.50 

..  do  

do 

do 

...do  
do 

.58 

do 

..  do.... 

26 

26 

do 

do 

do 

do 

27 

do 

February  . 
January.  .  . 
February  . 
March  
February  . 
May 

29 
28 
26 
28 
29 
29 
30 
25 
29 
27J 

.50 
.54 
.58 
.60 

.50 

February  . 
March  
February  . 
do 

.55 

.60 

March  
do 

30 

do 

...do  
do 

33 
26 

.35 

do 

5 
6 

20 
8 
5 

...do  
do    .    . 

26 
36 
30 
35 
35 
28 
31 
28 
33 

.75 

do 

'  do 

"is" 

4 
14 

10 

"ie" 

May  

.55 

March  
do 

do 

do 

April 

8 
35 
12 
112 
15 
12 
5 
6 
25 
5 
25 

March  
April  
March  
.    do     .... 

36 
30 
30 
25J 
30 
25 
28 
25 
28 

".'58' 

"."so" 

'".56 

June  
April  
May  

April  
May  
April  

APPENDIX.  29 

TABLE  I. — Detailed  analyses  of  samples  of  American  creamery  butter— Continued. 


Number  of  sample. 

Month  taken. 

Composition. 

Amount  of  butter  made. 

Test  of  cream. 

Acidity  of  cream. 

Kind  of  churn  used. 

Churning  time. 

Size  of  granules. 

Churnmg  temperature. 

Temperature  of  wash 
water. 

Revolu- 
tions in 
wash 
water. 

Revolutions  worked. 

3 

w 

£ 

_3 
'o 

a 

"a 

02 

1 

3 

It 
"3 

3 
O     • 

CO  ® 
fe  Ml 

804 
805 
806 
807 
808 
809 
810 
811 
812 
813 
814 
815 
816 
817 
818 
819 
820 
823 
824 
825 
826 
827 
828 
829 
830 
831 
832 
834 
835 
843 
852 
854 
862 
869 
870 
873 
876 
878 
879 
882 
910 
914 
917 
923 
924 
925 
926 
928 
929 
930 
931 
935 
936 
939 
940 
942 
944 
952 
955 
958 
960 
991 
1041 
1044 
1050 
1052 
1058 
1059 
1060 
1066 
1070 
1072 

May  

Perct. 
83.69 
85.62 
81.31 
84.33 
82.82 
82.58 
81.75 
85.40 
83.47 
80.06 
81.52 
84.08 
81.13 
82.81 
84.83 
80.81 
81.50 
83.09 
80.69 
80.84 
82.36 
78.14 
82.30 
80.80 
82.15 
82.48 
83.49 
83.57 
83.74 
86.08 
84.37 
82.52 
83.03 
81.16 
82.65 
79.24 
78.80 
84.77 
81.27 
82.42 
82.77 
80.44 
82.25 
78.91 
83.27 
84.07 
82.23 
82.57 
80.52 
83.18 
83.78 
83.88 
84.02 
82.67 
81.39 
83.65 
84.45 
82.31 
81.93 
81.64 
83.67 
82.53 
81.36 
83.51 
85.64 
80.91 
83.55 
81.24 
83.66 
83.92 
84.07 
84.12 

Perct. 
12.69 
11.82 
14.39 
13.74 
14.44 
13.52 
14.07 
10.72 
14.16 
15.57 
14.97 
13.19 
14.91 
14.16 
13.51 
14.85 
15.88 
13.49 
16.14 
15.24 
14.18 
15.12 
14.25 
14.  37 
14.78 
13.94 
15.06 
13.71 
14.10 
11.47 
13.09 
13.50 
13.92 
14.26 
14.92 
15.  48 
15.66 
12.66 
14.65 
14.31 
13.86 
15.12 
12.65 
17.13 
14.19 
12.81 
14.84 
14.38 
14.73 
13.73 
13.53 
13.90 
13.12 
14.21 
13.80 
13.38 
11.72 
14.22 
14.49 
14.66 
14.38 
14.50 
14.42 
12.47 
11.72 
15.31 
12.85 
15.03 
12.66 
12.86 
11.98 
13.21 

P.ct. 
2.28 
1.46 
2.91 
.99 
1.52 
3.09 
3.35 
3.06 
1.28 
3.26 
2.44 
1.65 
2.80 
1.64 
1.13 
3.93 
2.05 
2.71 
2.04 
2.71 
2.35 
5.96 
2.08 
3.94 
2.26 
2.26 
.94 
1.67 
1.45 
1.55 
2.34 
3.23 
2.19 
4.19 
1.47 
4.02 
4.13 
1.49 
3.03 
2.25 
2.30 
2.61 
3.83 
2.31 
1.84 
2.63 
2.20 
2.51 
3.85 
1.57 
1.73 
1.34 
1.80 
2.08 
4.13 
2.04 
3.19 
2.17 
3.04 
2.73 
1.29 
1.91 
2.78 
3.25 
1.51 
2.25 
2.42 
2.40 
2.78 
1.77 
2.23 
1.35 

P.ct. 
1.34 
1.10 
1.39 
.94 
1.22 
.81 
.83 
.82 
1.09 
1.11 
1.07 
1.08 
1.16 
1.39 
.53 
.41 
.57 
.71 
1.13 
1.21 
1.11 
.78 
1.37 
.89 
.81 
1.32 
.51 
1.05 
.71 
.90 
.20 
.75 
.86 
.39 
.96 
1.26 
1.41 
1.08 
1.05 
1.02 
1.07 
1.83 
1.27 
1.65 
.70 
.49 
.73 
.54 
.90 
1.52 
.96 
.88 
1.06 
1.04 
.68 
.93 
.64 
1.30 
.54 
.97 
.66 
1.06 
1.44 
.77 
1.13 
1.53 
1.18 
1.33 
.90 
1.45 
1.72 
1.32 

Lbs. 

648 
568 
307 
336 
658 
789 
380 
374 
550 
475 
800 
431 
700 
383 
450 
591 
600 
500 
870- 
750 
441 
1,075 
504 
618 
663 
660 
350 
840 
1.488 
308 
373 
475 
242 
567 
471 
640 
525 
669 
562 
763 
1,851 
496 
785 
603 
431 
632 
615 
256 
953 
333 
640 
628 
179 
1,000 
590 
399 
292 
855 
672 
920 
270 
1,136 
415 
315 
594 
364 
504 
500 
385 
654 
900 
456 

P.ct. 
25 
25 
27 
28 
28 
26 
25 
24 
24 
22 
30 
22 
30 
29 
25 

P.ct. 
0.60 
.60 
.60 
.60 
.56 

'."33" 
"."59" 

I 
I 
I 
I 
B 
I 
E 
I 
I 
B 
I 
E 
I 
B 
I 
I 
I 
B 
E 
I 
I 
E 
I 
B 
I 
I 
I 
I 
I 
I 
I 
I 
B 
B 
B 
I 
I 
1 
B 
I 
B 
B 
B 
I 
E 
B 
E 
B 
B 
I 
B 
D 
B 
B 
B 
B 
I 
C 
I 
I 
C 
B 
G 
G 
G 
G 
G 
I 
B 
B 
G 
E 

Mins. 
45 
40 
30 
30 
30 
60 
50 
95 
30 
35 
25 
30 
45 
25 
35 
45 
45 
35 
40 
70 
45 
40 
35 
40 
60 
60 
50 
40 
40 
45 
45 
35 
30 
75 
30 
40 
30 
50 
40 
40 
45 
80 
55 
70 
40 
45 
40 
35 
65 
45 
45 
30 
•in 
60 
30 
30 
50 
80 
45 
45 
45 
40 
50 
20 
33 
20 
30 
35 
65 
30 
48 
60 

S 
S 
M 
M 
M 
M 
S 
S 
M 
8 
M 
M 
M 
M 
M 
M 
S 
M 
L 
L 
S 
L 
M 
M 
M 
M 
L 
M 
M 
M 
M 
M 
M 
S 
L 
S 
L 
M 
M 
L 
S 
S 
8 
S 
M 
M 
M 
M 
8 
M 
M 
M 
S 
M 
M 
M 
8 
M 
M 
M 
S 
M 
S 
M 
M 
M 
M 
8 
S 
8 
8 
8 

56 
60 
58 
59 
58 
56 
55 
58 
58 
56 
54 
54 
50 
58 
54 
60 
51 
58 
52 
52 
55 
58 
54 
58 
57 
53 
53 
59 
55 
58 
56 
55 
54 
51 
52 
54 
60 
59 
57 
56 
56 
58 
61 
56 
55 
54 
52 
58 
58 
54 
53 
56 
56 
54 
56 
56 
53 
57 
51 
54 
54 
57 
54 
54 
53 
60 
60 
54 

58 
54 
61 

op 

56 
68 
56 
62 
62 
68 
56 
60 
58 
49 
50 
54 
52 
52 
52 
54 
54 
56 
54 
50 
51 
50 
52 
58 
56 
53 
50 
56 
52 
60 
58 
56 
65 
56 
60 
54 
60 
60 
62 
58 
56 
58 
57 
52 
64 
54 
52 
60 
62 
59 
48 
60 
52 
50 
53 
60 
59 
57 
62 
58 
53 
59 
52 
54 
56 
64 
52 
53 
56 
58 
58 
59 

"2" 

"7" 

"4" 

"e" 

29 

"5" 

9 

7 

"3" 

20 

"3" 

2 
5 

"9" 

"ii" 

"26" 
"26" 

20 
50 
15 
10 
15 
30 
14 
10 
8 
6 

"{2 

"is" 

16 
14 
8 
13 
12 
6 
11 
14 
8 

""2" 
3 

...„ 

15 

7 
7 

"is" 
"io" 

9 
7 
10 
16 
...... 

5 
10 

"16" 
3 
8 
6 
5 
10 

"io" 

4 
6 

"io" 

7 
8 
10 
6 
5 
3 
5 
10 
9 
10 
6 
6 

12 
16 
16 
14 
25 
25 
34 
26 
16 
26 
11 
18 
10 
40 
9 
14 
14 
26 
21 
10 
11 
34 
11 
30 
24 
12 
14 
18 
16 
20 
20 
15 
33 
23 
35 
9 
18 
12 

"ie 

17 
24 
25 
25 
18 
25 
20 
27 
33 
15 
28 
30 
25 
25 
40 
25 
26 

30 
22 
23 
18 
23 
25 
3 
18 
24 
29 
32 
19 
16 

April  .  

May  

April 

May  

April 

..do  
..do  

do  

May.  .  . 

..do  
..do  

June  
May... 

April  
June 

May  

32 
27 
32 
32 
23 
30 
29 
24 
23 
32 

""23" 

22 

".50 
.64 

..do  
June  

..do  

Mav.  .  . 

June 

April  

..do  

Mav  .  .  . 

..do  
do  

do  

..do  
March  
.do  

24 
24 
33 
30 
28 
25 
32 
31 
29 
27 
24 

"."56" 

"57" 
.54 
.54 

April  
March  
May  
..do  
April  
..do  
..do  
do  

.66 

June  
May  
April  
..do  

27 
25 
25 
26 
29 
26 
29 
24 

...do  
June  
...do  

July  
April  
...do  
May  
do  

April  
June  
April  
do. 

.63 

June  
May  
July  
...do  
...do  

35 
24 
35 
38 
35 
24 
29 
31 
40 
44 

.45 

"."45 
.60 

"."SO 

April  
...do  
do.. 

...do  
do... 

...do... 

...do  
do..  . 

27 

.58 

...do... 

30 
""26 

.55 
.55 

...do  
...do  

30  COMPOSITION   OF  AMERICAN   CREAMERY  BUTTER. 

TABLE  I. — Detailed  analyses  of  samples  of  American  creamery  butter — Continued. 


_« 
"3 

1 

1073 
1077 
1078 
1080 
1082 
10S4 
1086 
1087 
1089 
1091 
1092 
1093 
1094 
1095 
1096 
1098 
1101 
1102 
1105 
1106 
1107 
1109 
1110 
1111 
1112 
1113 
1114 
1115 
1116 
1117 
1118 
1119 
1123 
1124 
1126 
1127 
1128 
1129 
1130 
1131 
1132 
1133 
1136 
1137 
1138 
1139 
1140 
1141 
1142 
1143 
1145 
1147 
1154 
1155 
1157 
1158 
1160 
1161 
1163 
1164 
1165 
1175 
1190 
1193 
1194 
1195 
1198 
1205 
1206 
1207 
1208 
1209 

Month  taken. 

Composition. 

Amount  of  butter  made. 

Test  of  cream. 

Acidity  of  cream. 

Kind  of  churn  used. 

Churning  time. 

"3 
s. 

o 

I 
ra 

S 
S 
S 
S 

s 

8 
S 

S 

s 
s 

8 
M 
M 
M 
8 
M 
S 
M 
M 
M 
S 
L 

"s" 

M 
M 
M 
M 

M 
M 
M 
M 
8 
S 
M 
S 
8 
S 
M 
S 
8 
S 
8 
M 
M 
M 
M 
M 
S 
M 
M 
M 
S 
S 
M 
S 
M 
M 
M 
S 
S 
S 
M 
S 
L 
L 
M 
M 
L 
M 
M 
M 

Churning  temperature. 

A 

I 

'o 

s"? 
S1* 

a 

1 

°F. 
53 
59 
58 
58 
54 
60 
58 
50 
54 
54 
54 
60 
56 
56 
60 
55 
55 
58 
53 
54 
55 
52 
59 
50 
56 
56 
57 

Revolu- 
tions in 
wash 
water. 

Revolutions  worked. 

31 

8 

n 

1 

1 

1 
O 

a 

"o 

"e" 

"o" 

!*• 

rt 

5 
8 
6 
3 
25 
12 
9 
12 
8 

""e" 

12 
8 
15 
12 
18 
5 
10 
8 
6 
2 
6 
12 
4 
8 
5 
40 
5 
12 
2 

April  
do.  . 

Per  ct. 
84.19 
83.26 
79.  88 
84.06 
85.11 
79.77 
84.56 
82.80 
84.73 
82.66 
83.26 
83.30 
81.83 
86.09 
83.50 
83.50 
86.24 
85.88 
83.76 
81.45 
80.59 
85.16 
81.62 
84.90 
80.90 
79.89 
83.62 
83.30 
82.78 
83.08 
82.61 
81.76 
83.55 
82.86 
82.83 
83.59 
85.92 
83.02 
78.29 
79.85 
84.47 
80.11 
82.98 
82.09 
86.75 
83.40 
84.72 
83.23 
83.31 
84.02 
84.19 
82.  94 
86.56 
83.44 
80.29 
83.23 
79.75 
82.34 
83.13 
83.25 
82.05 
83.58 
80.26 
83.42 
81.52 
80.90 
84.17 
82.11 
83.04 
81.08 
82.50 
82.46 

Per  ct. 
13.42 
13.46 
14.73 
13.34 
12.33 
16.88 
12.61 
13.22 
12.49 
13.80 
13.53 
13.48 
13.73 
11.23 
12.59 
13.29 
10.52 
11.84 
13.35 
14.19 
15.07 
11.75 
14.74 
11.50 
16.47 
15.16 
12.69 
13.72 
13.69 
13.85 
14.03 
13.75 
13.34 
13.24 
15.17 
12.15 
10.66 
13.43 
18.65 
15.10 
13.35 
14.55 
12.30 
13.94 
10.55 
13.03 
13.09 
13.93 
13.29 
13.60 
13.47 
13.33 
11.64 
13.05 
15.55 
14.01 
16.39 
13.19 
14.00 
14.53 
12.95 
12.05 
15.73 
14.13 
13.00 
14.48 
12.93 
14.93 
13.39 
14.66 
14.89 
14.70 

P.ct. 
1.37 
1.83 
4.74 
1.72 
1.85 
2.75 
1.40 
3.00 
1.87 
2.55 
2.05 
2.32 
3.10 
1.90 
3.20 
2.28 
2.27 
1.52 
2.08 
3.28 
3.24 
2.05 
2.62 
2.36 
2.01 
4.02 
2.87 
2.27 
2.23 
2.13 
2.32 
3.26 
2.17 
2.67 
1.56 
3.35 
2.25 
2.42 
1.96 
3.84 
1.30 
4.52 
4.05 
2.73 
1.85 
2.75 
1.96 
1.95 
2.61 
1.88 
2.01 
2.59 
1.34 
2.66 
3.30 
1.70 
3.19 
3.68 
1.54 
1.34 
4.52 
3.55 
3.14 
1.92 
4.21 
3.44 
2.42 
2.30 
3.10 
3.44 
1.40 
2.54 

P.ct. 
1.02 
1.45 
.65 
.88 
.71 
.60 
1.43 
.98 
.91 
.99 
1.16 
.90 
1.34 
.78 
.71 
.93 
.97 
.76 
.81 
1.08 
1.10 
1.04 
1.02 
1.24 
.62 
.93 
.82 
.71 
1.30 
.94 
1.04 
1.23 
.94 
1.23 
.44 
.91 
1.17 
1.13 
1.10 
1.21 
.88 
.82 
.67 
1.24 
.85 
.82 
.23 
.89 
.79 
.50 
.33 
1.14 
.46 
.85 
.86 
1.06 
.67 
.79 
1.33 
.88 
.48 
.82 
.87 
.53 
1.27 
1.18 
.48 
.66 
.47 
.82 
1.21 
.30 

Lbs. 
699 
694 
322 
586 
410 
434 
653 
822 
348 
625 
800 
756 
468 
515 
496 
780 
620 

"285 
670 
60 
200 
600 
725 
282 
700 
600 
400 
475 
800 
492 
578 
384 
1,670 
348 
700 
460 
430 
1,912 
580 
380 
475 
540 
500 
596 
690 
760 
756 
N     495 
700 
500 
170 
667 
435 
592 
820 
750 
360 
199 
800 
631 
225 
661 
116 
372 
307 
185 
590 
863 
728 
1,362 
620 

P.ct. 

P.ct. 
0.07 
.54 

G 
G 
B 
I 
I 
B 
B 
I 

Mins. 
30 
55 
60 
32 
35 
30 
45 
25 
30 
30 
40 
40 
45 
45 
30 
35 
35 
45 
45 
240 
45 
45 
75 
55 
30 
30 
45 
30 
45 
60 
50 
60 
45 
60 
45 
35 
60 
30 
60 
30 
45 
50 
45 
40 
75 
45 
45 
45 
45 
50 
30 
25 
30 
45 
25 

57 
54 
60 
56 
54 
58 
55 
58 
60 
53 
57 
56 
56 
58 
58 
60 
61 
56 
51 
58 
58 
56 
54 
60 
64 
56 
59 
58 
60 
58 
58 
57 
52 
56 
59 
61 
60 
60 
58 
54 
55 
58 
56 
58 
56 
55 
57 
60 
58 
60 
55 
58 
54 
58 
58 
56 
56 
58 
60 
57 
56 
56 
56 
52 
58 
60 
56 
55 
58 
56 
55 
53 

15 
15 
28 
12 
14 
24 
19 
25 
30 
16 

""s 

14 
12 
18 
14 

"17 

17 
12 

"21 
16 

"32 
36 
30 

"io 

23 
12 
30 
25 
8 
12 
26 
30 
12 
22 
9 
18 
12 
18 

"24 
22 
28 
12 
10 
25 
16 
21 
12 
17 

"io 

30 
20 
22 
18 
24 
15 
14 
9 
32 
120 
24 
12 
14 
18 
22 

38 

.do... 

do.. 

.50 
.50 

do 

35 

...do  

..do.  

24 
36 
35 
19 
21 

""26" 

.70 

do.      . 

.do... 

do..   . 

.48 

I 
I 
I 
I 
I 
I 
I 
G 
I 
G 
I 
I 
I 
E 
G 
G 
I 
G 
G 
I 
G 
G 
G 
G 
G 
B 
I 
G 
G 
G 
E 
I 
I 
I 
I 
B 
B 
B 
B 
I 
I 
B 
G 
G 
G 
G 

o 

...do  
.do  

April  
.do  

26 
25 

do.. 

.do  

...do  
...do  
do... 

26 

28 

.do  

do.. 

...do  
May  
.do  

32 

do.  . 

35 
30 
35 
30 
30 
26 
33 
33 
31 
30 
30 
32 

..do  

do.. 

...do  

58 
58 
62 
59 
54 
54 
60 
62 
56 
56 
58 
56 
56 
53 
60 
58 
56 
58 
60 
59 
58 
60 
55 
58 
51 
58 
60 
67 
57 
58 
62 
50 
54 
56 
55 
53 
58 
58 
56 
55 
54 
51 
52 
52 

June 

May  

do.  .   . 

"is" 

62 

7 

"32" 
10 
15 

10 

do  

April  
May 

.60 

do..   .. 

.50 

do 

do.. 

April  
May... 

31 
22 
27 
20 

.60 

ii 

"ie" 

16 

"3" 

8 
"5" 

15 
7 
20 
10 
10 
14 
18 
8 
10 
10 
11 

"26" 
8 
20 
33 
10 
11 
3 

"io 

6 
6 
5 
3 
6 
6 
35 

"12" 
15 
3 
4 

do 

do..   . 

...do  
...do  
April 

25 
25 
25 
28 
20 
35 
30 
32 

May..., 

do 

.do  

do 

.52 

do 

do 

.do  .    . 

do 

28 

...do  
July 

30 

June.  . 

B 
G 
B 
E 
B 
B 
B 
G 
I 
B 
C 
C 
I 
I 
I 
B 

60 
60 
18 
30 
35 
40 
45 
50 
18 
22 
45 
45 
45 
45 
40 
40 

do 

33 

21 

.55 

April  
Mav 

.do  

25 
21 
30 
26 
31 
25 
25 
31 
29 
24 
30 
25 

April 

July 

.50 

.do...  . 

May  
June  
July.  .  . 

June... 
July  .. 

...do  

June  
.do  ..  . 

APPENDIX. 

TABLE  II. — Detailed  analyses  of  samples  of  Navy  butter. 


31 


Number  of  sample. 

Month  taken. 

Composition. 

Amount  of  butter  made. 

Test  of  cream. 

Acidity  of  cream. 

Kind  of  churn  used. 

1 

M 

Size  of  granules.1 

1 

I 

Ml 

_g 
<j 

Temperature  of  wash 
water. 

Revolu- 
tions in 
wash 
water. 

1 

3 
1 

rt 

16 
16 
18 
16 
15 
16 
20 
25 
20 
20 
16 
17 
16 
25 
20 
20 
20 
26 
26 
25 
30 
28 
26 
28 
29 
26 
27 
28 
25 
14 
26 
33 
26 
13 

22 

1 

I 

"3 

i 

ro 

C 

•     3 
O 

a 

"3 
M 

"3 

0° 

46 
48 
49 
51 
52 
53 
56 
64 
65 
80 
128 
129 
131 
133 
134 
135 
136 
149 
150 
151 
187 
188 
189 
190 
223 
224 
225 
227 
356 
357 
358 
359 
368 
1201 

July  
.do  

Perot. 
83.31 
83.63 
83.17 
82.90 
83.30 
84.04 
84.84 
84.73 
83.35 
84.89 
83.81 
82.97 
84.40 
83.51 
84.75 
85.18 
84.62 
83.62 
83.10 
84.  33 
84.37 
84.41 

Perct. 
13.06 
12.86 
13.09 
13.03 
12.76 
12.57 
11.46 
11.82 
12.63 
11.32 
12.83 
13.01 
12.12 
11.84 
11.66 
11.19 
11.97 
12.75 
12.92 
12.20 
12.50 
11.95 

P.ct. 

2.C2 
2.46 
2.61 
2.95 
3.01 
2.64 
2.87 
2.68 
2.56 
2.41 
2.49 
2.88 
2.96 
2.84 
3.11 
2.95 
2.81 
2.95 
3.18 
2.71 
2.38 
2.02 

P.ct. 
1.01 
1.05 
1.13 
1.12 
.93 
.75 
.83 
.77 
1.46 
1.38 
.87 
1.14 
.52 
1.81 
.48 
.68 
.60 
.68 
.80 
.76 
.75 
1.62 

Lbs. 
1,610 
936 
864 
760 
730 
940 
1,660 
1,687 
1,333 
1,846 
1,656 
756 
1,554 
1,822 
1,561 
1,785 
1,748 
574 
660 
520 

P.ct. 
35 
34 
34 
29 
33 
33 
29 
28 
27 
28 
33 
33 
31 
28 
27 
28 
29 

P.ct. 
0.15 
.19 
.19 
.19 
.19 
.18 
.14 
.14 
.16 
.17 
.16 
.16 
.21 
.15 
.19 
.18 
.14 
.14 
.14 
.15 
.12 
.15 
.15 
.15 
.14 
.14 
.13 
.26 
.31 
.14 
.13 
.13 
.15 
.18 

G 
G 
G 
G 
G 
G 
D 
D 
D 
D 
G 
G 
G 
D 
D 
D 
D 
B 
B 
B 
B 
B 
B 
B 
B 
B 
B 
B 
B 
I 
B 
B 
B 
G 

Mins. 
60 
60 
45 
60 
40 
50 
60 
40 
50 
75 
45 
50 
50 
45 
40 
40 
40 
30 
30 
45 
60 
45 
45 
45 
45 
45 
60 
120 
60 
120 
45 
60 
120 
50 

M 
S 
M 
M 
M 
M 
S 
S 
S 
S 
M 
M 
S 
S 
S 
S 
S 
L 
L 
L 
L 
L 
L 
L- 
L 
I, 
L 
L 
S 
M 
L 
L 
M 
M 

48' 
46 
48 
48 
50 
50 
52 
52 
52 
52 
50 
48 
48 
51 
52 
51 
51 
53 
56 
52 
52 
52 
52 
52 
53 
52 
52 
50 
54 
51 
52 
50 
51 
55 

51 

42 
42 
44 
44 
42 
42 
46 
46 
46 
46 
46 
42 
42 
46 
46 
46 
46 
49 
49 
49 
49 
48 
48 
49 
50 
49 
50 
50 
48 
48 
48 
50 
48 
51 

46 

6 
6 
7' 
7 
6 
8 
12 
12 
12 
12 
4 
6 
4 
12 
12 
12 
12 
10 
10 
10 
10 
10 
12 
10 
10 
10 
12 
10 
10 
10 
10 
12 
10 
5 

do 

.do...  . 

...do  
.do  .... 

August  
.do  .... 

July  

August  — 
July  

...do  
...do.... 

...do  
...do... 

...do  
...do  
do 

...do  
do 

...do  
...do  

.do... 

84.36 

12.14 

2.87 

.63 

...do.... 

83.60 
83.55 
84.06 
84.85 

12.31 
12.31 
12.20 
11.33 

3.09 
2.91 
3.07 
2.70 

1.00 
1.23 
.67 
1.12 

520 
525 
300 
450 

.do  ..  . 

August  
.do 

...do  

do 

84.96 
83.59 
83.79 
85.38 
85.01 
85.46 
84.16 

11.59 
12.36 
12.40 
11.53 
11.53 
11.49 
12.70 

2.53 
2.91 
2.99 
2.33 
2.46 
2.14 
2.48 

.92 
1.14 
.82 
.76 
1.00 
.91 
.66 

480 
406 
455 
420 
450 
650 
1,278 

""43" 

.do  ... 

do 

.do  .. 

...do  
July  .    . 

Average. 

84.13 

12.21 

2.72 

.94 

31 

.164 

55 

9.4 

i  The  letters  In  this  column  stand  for  small,  medium,  and  large.  Granules  the  size  of  a  grain  of  wheat 
and  less  are  called  "  small ";  those  as  largo  as  a  pea  or  bean  are  called  "  medium  ";  and  when  larger  than 
a  bean  they  are  called  "large." 


ADDITIONAL  COPIES  of  this  publication 

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ENT OF  DOCUMENTS,  Government  Printing 
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405  MM Avenue,  U» / 

Return  this  material  to  the  library 
.    from  Which  it  was  borrowed. 


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I 


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